THE  UNIVERSITY 
OF  ILLINOIS 
LIBRARY 


From  the  collection  of 
Julius  Doerner,  Chicago 
Purchased,  1918. 


641 

Ed3s3 


universe  OF 
atWa-cWaion 


THE  SOUTHERN 


HOUSEHOLD  COMPANION, 

CONTAINING 


VALUABLE  INFORMATION,  ORIGINAL  AND  OTHERWISE, 

ON  ALL  SUBJECTS  CONNECTED  WITH 

DOMESTIC  AND  RURAL  ARE  AIRS, 

GARDENING,  COOKERY,  BEVERAGES,  DAIRY,  MEDICAL,  VETER- 
INARY. AND  MISCELLANEOUS. 


BY 

MRS.  MARY  L.  EDGEWORTH. 

/ r > 


PHILADELPHIA: 

J.  B.  LIPPINCOTT  & CO. 
1878. 


Copyright,  1878,  by  J.  B.  Lippincott  & Co. 


3J»7  2?-s. 


Gi-l 


THIS  VOLUME 

f ectfonatelg  Betifcateti 

TO 

MRS.  ELIZABETH  THORNTON, 

OF 

CAMDEN,  SOUTH  CAROLINA, 

AS  A 

MARK  OF  ESTEEM  FOR  HER  EXALTED  WORTH 
IN  ALL  THE  RELATIONS  OF  LIFE. 

M.  L.  E. 


(vii) 


51S493 


%'  ' 


Digitized  by  the  Internet  Archive 
in  2016 


https://archive.org/details/southernhouseholOOedge 


PREFACE 


TO  THE  THIRD  EDITION. 


The  general  favor  with  which  the  first  two  editions  of  this 
book  were  received  by  the  public ; the  very  frequent  demands 
for  it  since  all  the  copies  have  been  disposed  of ; together 
with  the  numerous  solicitations  of  my  friends  for  its  republi- 
cation, have  induced  me  to  undertake  a task  which,  I trust, 
will  prove  as  valuable  to  others  as  it  has  been  agreeable 
to  me. 

To  the  present  edition  are  added  many  original  receipts, 
as  well  as  some  that  have  been  carefully  selected ; all  of 
which,  together  with  those  in  the  former  editions,  have  been 
thoroughly  tested,  and  their  value  well  ascertained. 

The  aim  of  the  author  has  been  to  present  to  the  public, 
in  a plain,  concise  and  accessible  form,  information  on  all  sub- 
jects appertaining  to  domestic  and  rural  affairs,  avoiding,  as 
far  as  possible,  technical  language.  Although  the  gatherings 
from  a field  so  extensive  must  necessarily  be  numerous,  yet 
the  whole  has  been  so  systematically  classed,  and  each  sub- 
ject so  arranged  under  its  appropriate  head,  that  the  desired 
information  may  be  found  without  trouble.  Those  receipts 
which  could  not,  with  propriety,  be  elsewhere  arranged,  have 
been  placed  under  the  head  of  Miscellaneous. 

(k) 


X 


PREEACE. 


The  directions  for  Gardening  were  written  expressly  for 
this  work  by  Mr.  Phineas  Thornton,  of  Camden,  South 
Carolina,  well  known  as  one  of  the  best  gardeners  of  the 
South.  Having  been  engaged  in  the  business  about  forty 
years,  his  long  experience,  faithfully  recorded,  cannot  be 
otherwise  than  valuable.  These  directions  are  not,  as  the 
title  would  indicate,  limited  in  their  usefulness  to  the  South 
only ; but,  on  the  contrary,  will  prove  equally  applicable  to 
all  sections  of  our  country,  with  some  little  variation  in  time, 
dependent  on  latitude  or  climate. 

For  the  Medical  department,  prescriptions  and  receipts 
have  been  collected  from  the  most  reliable  sources.  My  hus- 
band (a  practising  physician)  has  contributed  a number  of 
prescriptions  for  special  diseases,  which,  from  several  years’ 
successful  use,  can  be  confidently  recommended. 

In  the  department  of  Cookery,  much  pains  has  been  taken 
in  proportioning  the  recipes,  so  as  to  adapt  them  to  the 
tastes,  requirements  and  means  of  all.  Since  so  much  of 
health,  happiness  and  domestic  comfort  depends  upon  the 
proper  preparation  of  our  daily  food,  it  should  be  the  pride 
and  pleasure  of  every  housekeeper  to  cook  well.  To  assist 
in  acquiring  this  skill,  something  new  will  be  found  in  this 
book. 


Mary  L.  Edgeworth. 


CONTENTS 


GARDENING Page  13 

COOKERY 97 

CuRiNa  AND  Cooking  Meats 97 

Soups 126 

Pickles  and  Sauces 137 

Vegetables 154 

Bread,  Cakes,  &c 163 

Puddings,  Pies,  &c 204 

Preserves  and  Jellies 233 

Preparations  for  the  Sick 247 

BEVERAGES 255 

THE  DAIRY 271 

Profits  of  Cow-keeping 271 

MEDICAL  RECEIPTS 281 

VETERINARY  RECEIPTS 325 

MISCELLANEOUS  RECEIPTS 393 


For  complete  Alphabeticol  Index,  see  end  of  the  Volume. 

(xi) 


t ■ 


THE  SOHTHERH 


HOUSEHOLD  COMPANION. 


GAEDENING. 

TO  CHOOSE  THE  BEST  SOIL  FOR  A GARDEN. 

Prefer  a sandy  loam,  not  less  than  two  feet  deep, 
and  good  earth,  not  of  a binding  nature  in  summer, 
nor  retentive  of  rain  in  winter ; but  of  such  a texture, 
that  it  can  be  worked  without  difficulty  at  any  season 
of  the  year.  There  are  few  sorts  of  fruit-trees,  or 
esculent  vegetables,  which  require  less  depth  of  earth 
to  grow  in  than  two  feet,  to  bring  them  to  perfection, 
and  if  the  earth  of  the  kitchen-garden  be  three  or 
more  feet  deep,  so  much  the  better;  for  where  the 
plants  are  in  a state  of  maturity,  if  the  roots,  even  of 
peas,  spinach,  kidney-beans,  lettuce,  &c.,  be  minutely 
traced,  they  will  be  found  to  penetrate  into  the  earth, 
in  search  of  food,  to  the  depth  of  two  feet,  provided 
the  soil  be  of  a nature  that  allows  them.  If  it  can  be 
done,  a garden  should  be  made  on  land  the  bottom 
of  which  is  not  of  a springy,  wet  nature.  If  this  rule 
can  be  observed,  drain^":g  will  be  unnecessary,  for 
2 (13) 


14 


GARDENING. 


when  land  is  well  prepared  for  the  growth  of  fruit- 
trees  and  esculent  vegetables,  by  trenching,  manur- 
ing, and  digging,  it  is  by  these  means  brought  into 
such  a porous  temperament,  that  rain  passes  through 
without  being  detained  longer  than  is  necessary. 
When  land  is  of  too  strong  a nature,  it  should  be  well 
mixed  with  gravel  and  sand. 


TO  PREPARE  HOT-BEDS,  MANURES  AND  COMPOSTS. 

Stable  manure  is  in  the  most  general  use  for  form- 
ing hot-beds  — which  are  masses  of  this  manure  after 
it  has  undergone  its  violent  fermentation.  Leaves, 
especially  oak-leaves,  when  perfectly  decayed,  form  a 
rich  mould,  or  excellent  manure.  The  object  of 
preparation  in  these  substances,  is  to  get  rid  of  the 
violent  heat  produced  when  the  fermentation  is  going 
on.  It  is  obvious  that  that  preparation  must  consist 
in  facilitating  the  process. 

For  this  purpose  a certain  degree  of  moisture  and 
air  in  the  fermenting  bodies  is  requisite;  and  hence 
the  business  of  the  gardener  is,  to  turn  them  over 
frequently,  and  apply  water,  when  the  process  appears 
impeded,  and  exclude  rain,  when  chilled  with  too 
much  water.  Stable  manure  requires  to  lie  a month 
or  longer  in  ridges  or  beds,  and  to  be  turned  over  in 
that  time  thrice,  before  it  is  fit  for  cucumber  beds  of 
common  construction.  Tan  bark  and  leaves  require 
a month  also. 

Fermentation  is  always  more  rapid  in  summer; 
and  if  the  materials  are  spread  abroad  during  frost,  it 
is  totally  impeded.  Ashes  are  often  used  with  ma- 
nure, and  promote  the  steadiness  and  duration  of 
their  heat. 


GARDENING. 


15 


SOWING  SEED. 

The  usual  cause  of  seed  not  growing,  is  OAving  to 
their  not  being  well  rolled  or  pressed.  When  sowing 
on  a large  scale,  rolling  would  be  more  expeditious ; 
but  for  small  sowings,  the  following  may  answer  as  a 
substitute : — 

After  the  seed  is  sown,  and  the  ground  raked 
evenly,  take  a board  of  the  length  of  the  bed ; lay  it 
flat  on  the  ground,  and  walk  the  whole  length  of  the 
board.  This  will  press  the  soil  on  the  seed.  Then 
shift  the  board  till  you  have  thus  gone  over  the  whole 
bed.  In  dry,  warm  weather,  cover  your  seed-beds 
for  two  or  three  days  with  boards  laid  flat  on  the  soil, 
or  green  pine  boughs,  taking  care  to  remove  them  at 
night  that  the  beds  may  have  air  and  the  night  dew. 
By  this  method  the  seed  will  soon  vegetate  and  grow. 
Late  in  the  spring,  or  during  summer,  seed  should 
not  be  sown  or  planted,  unless  there  be  a good  season 
of  rain,  or  the  ground  be  sufiiciently  moist.  In 
a dry  time  the  ground  might  be  well  watered  over 
night,  and  sow  or  plant  the  following  morning.  In 
this  case  the  seed  should  be  previously  soaked  in 
soft  rain-water  from  twelve  to  forty-eight  hours,  par- 
ticularly beets,  as  they  are  difficult  to  get  up  when 
sown  late  in  the  season,  on  account  of  their  hard  shell 
or  covering.  Therefore  they  should  have  forty-eight 
hours’  soaking,  letting  them  stand  in  the  sun  to  keep 
the  Avater  warm.  Parsnips  or  carrots  might  be  soaked 
the  same  length  of  time. 

GERMINATION  OE  GARDEN  SEED. 

M.  Humboldt  has  made  several  experiments  on  the 
subject  of  the  germination  of  seed  in  the  oxymuriatic 
acid,  or  oxalic  acid  diluted  with  water,  and  has  found 


16 


GARDENING. 


tliat  this  acid  lias  a remarkable  effect  in  accelerating 
the  progress  of  vegetation.  Cress  seed,  when  thrown 
into  this  fluid  at  the  temperature  of  88°,  showed  germs 
in  three  hours,  while  none  were  seen  in  water  in 
twenty-six  hours.  Professor  Pohl,  at  Dresden,  pro- 
duced in  this  manner  vegetation  from  dried  seed  one 
hundred  years  old ; and  Messrs.  Jacquere  and  Vanden 
Schott,  at  Vienna,  have  caused  the  growth  of  old 
seed  in  the  botanical  garden,  which  have  resisted 
every  other  method. 

VEGETATION  OF  GARDEN  SEED. 

The  number  of  years  during  which  different  Garden  Seed  will  retain  the 


YEARS. 

vegetative  principle. 

TEARS. 

YEARS. 

Artichoke 

3 

Endive 

4 

Potato  

, 3 

Asparagus  .... 

4 

Fennel 

6 

Pumpkin 

. 10 

Balm 

2 

Garlic 

3 

Purslain  

, 2 

Basil 

2 

Gourd 

10 

Radish 

. 2 

Bean 

1 

Hop 

2 

Rampion 

. 2 

Beet 

10 

Horseradish 

4 

Rape 

. 4 

Borage 

4 

Hyssop 

6 

Rhubarb 

. 1 

Broccoli 

4 

Jerusalem  Arti- 

Rosemary  

. 3 

Burnet 

6 

choke  

3 

Rue 

. 3 

Cabbage 

4 

Lavender 

2 

Ruta  Baga 

. 4 

Camomile  . ... 

2 

Leek 

2 

Salsify 

. 2 

Caraway 

Lettuce 

3 

Samphire 

. 3 

Carrot 

1 

Marigold 

2 

Summer  Savory . 

. 2 

Cauliflower  .. 

4 

Melon 

10 

Scorzenera 

. 2 

Celery 

10 

Mint 

4 

Shalot 

. 4 

Chervil 

6 

Mustard 

4 

Sherret 

. 4 

Cives  

3 

Mangel  Wurzel  ... 

10 

Sorrel 

Corn 

3 

Marjoram 

4 

Spinach 

. 4 

Corn  Salad... 

2 

Nasturtion 

2 

Squash  

. 10 

Coriander  .... 

3 

Onion 

2 

Tansy  

. 3 

Cress 

2 

Parsley 

6 

Thyme 

Cucumber. ... 

10 

Pea 

1 

Tomato  

. 2 

Dandelion . ... 

10 

Parsnip 

1 

Turnip 

. 6 

Dock 

Pennyroyal 

2 

Wormwood 

. 2 

GARDENING. 


17 


TO  SAVE  SEEDS. 

All  seeds  save  better  in  their  seed-vessels,  but  this 
can  rarely  be  done,  on  account  of  the  great  space 
occupied.  As  soon  therefore  as  the  pods  of  cabbages, 
turnips,  radishes,  &c.,  turn  brown  and  a part  become 
dry,  the  stems  should  be  cut  and  laid  on  a cloth  or 
floor  to  dry,  afterwards  threshed  out  and  hung  up  in 
bags  in  a dry  room. 

ASPARAGUS 

May  be  sown  any  time  during  the  month  of  March, 
in  a small  bed  of  light,  rich  soil,  drilled  in  rows  nine 
inches  apart,  which  would  be  preferable  to  broad-cast, 
on  account  of  hoeing  and  keeping  them  clear  of  weeds, 
covering  them  one  inch  deep;  should  the  weather 
prove  dry,  water  them  occasionally.  In  twelve  months 
(or  say  in  the  month  of  February,  after  the  plants  are 
up),  they  may  be  set  out  in  beds  six  feet  wide,  by 
twenty-five  or  thirty  feet  in  length,  with  walks  two- 
and-a-half  feet  wide  between  each  bed,  sufficient  to 
admit  a wheelbarrow.  The  beds  are  previously  pre- 
pared by  spading  to  the  depth  of  twelve  or  fifteen 
inches.  After  the  bed  is  leveled  and  raked  fine,  pro- 
ceed to  lay  it  ofi*  in  trenches,  across  the  bed,  two  feet 
apart  from  each  other,  each  trench  to  be  dug  fifteen 
inches  wide  and  two-and-a-half  feet  deep,  laying  up 
- the  soil  in  ridges  between  each  trench.  Should  the 
natural  soil  not  be  good  to  that  depth,  the  inferior  at 
the  bottom  may  be  removed  and  carried  ofi* : after  this 
is  done,,  throw  in  eighteen  inches  of  well-rotted  stable 
manure ; after  leveling  the  same,  add  two  inches  of 
soil  on  the  manure,  taken  from  the  sides  which  were 
2* 


18 


GARDENING. 


thrown  out  of  the  ridges ; level  this  also  and  rake  it 
finely,  and  all  is  ready  for  planting. 

Then  be  careful  in  selecting  such  plants  only  as 
have  good  fiber,  and  a fine  bold  crown ; in  setting 
out,  place  them  eighteen  inches  apart,  and  lay  out 
the  fiber  in  regular  order,  and  not  tumble  them  to- 
gether, as  is  too  often  done,  to  the  great  injury  of  the 
plants.  When  this  is  done,  cover  them  with  two 
inches  more  of  the  soil  from  the  sides  of  the  ridges, 
as  before,  and  the  work  is  done.  Plants  eighteen 
months  or  two  years  old  would  be  preferable,  as  they 
would  be  more  vigorous.  The  plants  throughout  the 
summer  must  be  kept  clear  of  weeds,  and  occasion- 
ally hoed,  and  the  loose  dirt  gradually  thrown  in  from 
the  sides  of  the  ridges.  By  these  operations,  and  the 
summer  rains,  the  trenches  will  by  October  be  filled 
up  as  level  as  the  bed  was  before  setting  out  the  roots. 
Upon  the  approach  of  cold  weather,  and  after  the  tops 
have  been  killed  by  frost,  they  should  be  cut  down 
even  with  the  ground  and  carried  ofi‘;  the  bed  should 
then  be  covered  with  two  or  three  inches  of  coarse 
stable  manure,  partly  rotten,  which  should  remain  on 
the  bed  until  spring,  when  it  must  be  forked,  or  hoed 
carefully  into  the  surface  of  the  bed  so  as  not  to  injure 
the  crowns  of  the  roots.  Just  before  the  shoots  make 
their  appearance  in  the  spring,  the  beds  should  be 
carefully  raked  free  from  weeds. 

No  kind  of  vegetable  seed  should  be  sown  in  the 
beds  between  the  plants,  as  it  exhausts  the  good- 
ness of  the  soil.  The  first  year  after  planting  the 
bed,  a few  of  the  strongest  shoots  may  be  cut,  but  it 
should  be  sparingly,  as  the  roots  will  be.  all  the 
better  afterward.  Continue  to  pursue  the  same  system 
of  culture  every  year,  and  the  roots  will  rapidly  in- 


GARDENING. 


19 


crease  in  vigor.  Beds  prepared  in  this  manner,  and 
yearly  attended  to,  will  last  many  years,  and  the  pro- 
duce will  be  of  a superior  quality.  Asparagus  thrives 
in  a light,  rich  soil,  neither  too  wet  nor  too  dry. 
There  are  two  or  three  varieties  of  this  plant,  but  the 
giant  asparagus  is  the  largest  and  most  productive. 
By  analysis  it  -is  ascertained  that  the  elements  of 
asparagus  are  mainly  supplied  by  bone  manure  and 
superphosphate  of  lime. 

ARTICHOKE. 

This  is  a perennial  plant,  a fine  vegetable  for  table 
use,  and  highly  esteemed  by  many:  There  are  two 

or  three  varieties.  The  largest  globe  has  a dusky, 
purplish  head ; the  dwarfish  globe  is  a prolific  variety, 
and  valuable  as  occupying  less  room  with  its  head. 
They  are  propagated  by  suckers,  or  by  seed.  The 
seed  may  be  sown  any  time  during  the  month  of 
March,  in  small  beds  of  tolerably  light,  good  soil, 
drilled  in  rows  twelve  inches  apart.  In  order  to  pro- 
cure good  thrifty  plants,  the  seed  should  be  dropped 
singly  nine  or  ten  inches  apart,  and  covered  two 
inches  deep ; work  them  occasionally,  keeping  the 
ground  loose  and  light,  and  free  from  weeds.  About 
the  last  of  August,  or  early  in  September,  the  plants 
may  be  set  out  in  large  beds  of  a deep,  rich,  light  soil, 
moist  but  not  wet,  giving  the  plants  three  feet  space 
each  way,  being  careful  that  the  hearts  do  not  get 
covered  with  the  earth.  It  would  be  well  to  have  the 
beds  situated  so  as  to  have  a gentle  slope,  sufficient 
to  carry  off  any  superfluous  moisture  or  water  that 
might  accumulate  during  the  winter  or  spring.  If 
the  slope  of  the  beds  were  to  face  the  south,  it  might 
hasten  the  vegetation  of  the  plants  so  as  to  produce 


20 


GARDENING. 


heads  for  use  the  following  summer.  Late  in  the 
fall,  or  about  the  last  of  November,  when  vegetation 
has  ceased,  the  dead  leaves  may  be  removed  from  the 
plants,  and  the  beds  covered  with  a good  coat  of  ma- 
nure from  the  stable,  partly  rotten,  with  fine  straw,  or 
other  coarse  litter,  to  the  depth  of  two  or  three  inches, 
observing  that  the  plants  be  lightly* covered.  Bone 
dust  and  wood  ashes  also  improve  the  soil.  In  the 
spring,  before  the  plants  begin  to  vegetate,  the  beds 
may  be  lightly  spaded,  or  hoed,  so  as  not  to  injure 
the  plants,  and  raked  finely  afterward,  in  order  to  de- 
stroy all  superfiuous  weeds.  The  ground  should  be 
worked  occasionally  during  the  spring  and  summer, 
so  as  to  be  kept  light  and  loose,  and  free  from  weeds. 
By  the  above  mode  and  treatment,  the  plants  will 
bear  and  do  well  for  six  or  seven  years.  After  the 
plants  have  been  bearing  two  years,  the  stocks  may 
be  examined  in  the  spring  (say  the  last  of  February), 
and  two  or  three  of  the  strongest  or  best  shoots  being 
selected  for  growing,  the  rest  are  removed  with  a 
knife  or  chisel.  These  shoots  or  suckers  may  be 
transplanted  into  new  beds,  as  before  described. 
When  all  the  heads  from  a stem  are  taken,  cut  ofi*  the 
stem  close  to  the  ground,  to  give  the  plant  more 
strength  for  new  shoots. 

The  plant  called  Jerusalem  artichoke  is  not  pro- 
perly an  artichoke,  and  would  not  be  ranked  as  a 
vegetable  for  the  table.  Its  root,  which  is  similar  to 
a potato,  contains  but  very  little  nutriment,  therefore 
is  but  of  little  value.  The  growth  of  the  plant  or 
stalk  resembles  the  sunflower,  and  is  of  the  easiest 
possible  cultivation ; will  grow  in  almost  any  soil,  and 
when  it  has  once  got  possession  of  the  ground  it  is 
very  difiicult  to  eradicate  : as  hogs  will  eat  them,  they 


GARDENING. 


21 


are  sometimes  cultivated  for  that  purpose.  For  a 
crop,  they  may  be  planted  after  the  ground  is  well 
ploughed,  any  time  in  March,  in  drills  two  and  a half 
or  three  feet  apart,  and  may  be  planted  and  worked 
as  corn  crops,  hilling  them  a little  when  worked  with 
a hoe.  They  may  be  cut  in  two  or  three  pieces  like 
potatoes,  and  dropped  in  the  drills  twelve  inches 
apart,  and  covered  two  or  three  inches  deep.  Thej' 
will  produce  more  abundantly  in  a strong,  light  clay 
soil.  As  the  root  is  firm  and  hard,  they  are  some- 
times made  use  of  for  pickles. 

BEETS 

May  be  sown  the  last  of  February,  or  early  in 
March,  and  in  order  for  a succession  of  crops,  they 
may  be  sown  till  the  last  of  April,  in  beds  prepared 
of  a light,  strong,  rich  soil,  and  spaded  to  the  depth 
of  twelve  or  fifteen  inches,  and  made  four  or  five  feet 
wide.  After  the  beds  are  leveled  and  raked  finety, 
they  may  be  drilled  in  rows,  twenty  inches  apart. 
The  seed  may  be  dropped  singly  five  or  six  inches 
apart,  and  covered  two  inches  deep.  As  the  plants 
will  admit,  thin  out  to  stand  singly  twelve  or  fifteen  ** 
inches  apart.  In  order  to  have  large  thrifty  plants, 
the  ground  should  be  frequently  worked,  and  made 
very  light  and  loose,  and  kept  free  from  weeds. 
Should  the  fall  season  prove  favorable  by  not  being 
dry,  they  might  be  sown  from  the  first  to  the  tenth 
of  August,  and  come  to  perfection  before  the  wintei 
sets  in  ; but  the  early  sowing  is  most  favorable  to  this 
climate.  Beets  sown  in  a light,  dry  soil,  after  the 
month  of  March,  should  be  soaked  thirty-six  hours,  • 
and  kept  in  the  sun  in  the  course  of  the  day,  to  keep 
the  water  warm;  after  the  seed  is  sown  and  raked 


22 


GARDENING. 


in,  the  ground  should  he  well  pressed.  When  the 
beets  have  their  full  growth,  which  may  be  noted  by 
their  tops  being  decayed  or  dead,  they  may  be  dug 
up,  and  preserved  by  being  packed  away  in  light, 
dry  sand,  either  in  boxes  or  barrels.  It  would  be  well 
bo  spread  them  on  the  ground  for  a day  or  two,  in  the 
shade,  to  give  them  air  to  evaporate  the  surplus 
moisture.  Prepare  the  soil  the  autumn  before  plant- 
ing with  common  salt  and  unleached  ashes. 

BEANS. 

Bush  beans  of  all  descriptions,  if  the  spring  be 
favorable,  may  be  planted  the  first  of  April,  and  in 
order  for  a succession  of  crops,  they  should  be  planted 
once  in  two  or  three  weeks  till  the  last  of  May,  in  a 
light,  rich  soil,  in  trenches  from  two  to  two-and-a-half 
feet  apart,  covered  two  inches ; and  when  the  plants 
will  admit,  hoe  and  thin  them  out  to  stand  four  or 
five  inches  apart.  Bush  beans,  for  a full  crop,  may 
be  planted  from  the  fifteenth  of  July  to  the  twentieth 
of  August.  Pole  beans,  of  all  descriptions,  may  be 
planted  from  the  fifth  of  April  to  the  last  of  May,  in 
drills  from  three  to  five  feet  apart,  according  to  the 
height  they  rGn ; and  as  the  plants  will  admit,  thin 
them  out  to  stand  from  nine  to  twelve  inches  apart. 
Two  beans  or  vines  may  be  admitted  to  run  to  one 
pole.  Sometimes  they  are  planted  in  hills  from  three 
to  four  feet  apart  each  way,  and  three  or  four  beans 
may  be  planted  in  a hill,  but  only  two  thrifty  vines 
left  to  run  to  one  pole.  Those  kinds  which  do  not 
run  so  much,  may  be  planted  with  corn  when  about 
six  inches  in  height,  and  if  the  soil  be  light  and  strong, 
will  do  well ; but  when  this  method  is  adopted,  the 
corn  should  be  planted  in  drills  or  trenches  from  four 


GARDENING. 


23 


to  five  feet  apart,  and  the  corn  thinned  out,  leaving  a 
space  of  two  feet  between  each  stalk.  Then  plant  two 
or  three  to  each  stalk,  leaving  only  two  or  three 
thrifty  plants  to  run.  Lima  beans  might  be  planted 
with  advantage  in  a single  row,  along  a border  on 
each  side  of  a walk,  and  poles  might  be  bent  over  in 
the  form  of  an  arch  for  them  to  run  on.  By  this 
means  they  might  be  easily  gathered  when  grown. 
They  are  one  of  the  best  kind  of  shell  beans  for  table 
use,  and  require  a good,  strong,  light  soil.  They  will 
bear  till  frost,  and  will  stand  thu  dry  weather  much 
better  than  any  other  kind,  and  are,  therefore,  the 
most  profitable  crop.  They  may  be  gathered  in  the 
fall,  after  they  become  dry,  and  laid  away  for  winter 
use.  By  soaking  them  in  soft  water  over-night,  pre- 
vious to  cooking  them,  they  will  boil  very  sweet  and 
tender,  and  are  very  fine  for  soup.  As  they  are  more 
tender  than  other  varieties,  they  should  not  be  planted 
sooner  than  the  tenth  or  fifteenth  of  April.  Windsor 
beans  are  one  of  those  varieties  that  are  very  hardy, 
and  will  stand  the  winter  frost  For  early  spring  use, 
they  may  be  planted  from  the  first  to  the  middle  of 
October,  in  a strong,  rich  soil,  in  trenches  from  two 
and  a half  to  three  feet  apart,  and  covered  three  inches 
deep ; and  when  the  plants  will  admit,  they  may  be 
thinned  out  so  as  to  stand  from  six  to  eight  inches 
apart,  and  for  a succession  of  crops  they  might  be 
planted  again  the  last  of  February  and  early  in  March. 
Wood-ashes  and  bone-dust,  or  superphosphate  of  lime, 
are  suitable  fertilizers. 

BORECOLE 

Is  a species  of  cabbage,  and  one  of  those  hardy 
plants,  the  leaves  of  which  may  be  cut  without  injury 


24 


GARDENING. 


to  its  growth,  and  will  produce  a new  crop  in  the 
course  of  a month  or  six  weeks.  They  may  be  sown 
in  small  beds,  made  light  and  loose,  about  the  last  of 
February,  or  any  time  during  the  month  of  March, 
in  drills  nine  inches  apart,  and  covered  one  inch  deep. 
In  order  to  have  good,  thrifty  plants,  and  of  a regular 
size,  thin  them  out  a little  soon  after  they  are  up,  and 
in  a few  days  more  thin  them  ont  again,  so  as  to  .give 
the  plants  three  or  four  inches  space ; and  when  the 
plants  will  admit,  they  may  be  set  out  in  beds  or 
squares  previously  dug,  and  made  light  and  loose,  at 
the  distance  of  two-and-a-half  feet  apart  each  way. 
It  should  be  observed  that  the  land  must  be  well 
manured,  and  in  a high  state  of  tillage,  for  the  culti- 
vation of  this  plant,  which,  if  kept  constantly  hoed, 
will  grow  very  luxuriantly,  and  in  the  hottest  weather 
be  infinitely  more  brittle  in  the  leaves  than  any  other 
kind  cultivated  in  gardens,  which  is  a certain  indica- 
tion of  its  being  a healthy  plant.  It  is  worthy  of  the 
attention  of  the  farmer  or  grazier  on  occount  of  the 
rapidity  of  its  growth  and  the  property  of  withstand- 
ing the  effect  of  severe  frost,  while  it  affords  an  excel- 
lent vegetable  for  the  table,  and  may  be  used  with 
advantage  for  feeding  cows  and  sheep.  There  are 
several  species  of  this  plant,  but  the  green  curled 
borecole  is  the  hardiest  and  best. 

BROCCOLI. 

A species  of  cabbage  cultivated  for  the  use  of  the 
table.  There  are  several  kinds  of  this  plant,  but  the 
purple  Cape  Broccoli  is  said  to  be  the  best.  It  may 
be  sown  about  the  latter  end  of  February  or  early  in 
March,  in  any  tolerable  soil,  in  drills  eight  or  nine 
inches  apart,  and  covered  one  inch  deep ; and  when 


GARDENING. 


25 


plants  have  germinated  eight  leaves,  they  should  be 
transplanted  into  nursery  beds,  in  rows  twelve  inches 
apart,  and  the  plants  five  or  six  inches  from  each 
other.  By  this  means  the  plants  would  have  a more 
regular,  stout  growth.  Should  the  weather  prove  dry, 
they  might  be  frequently  watered,  w'hich  should  be 
done  at  night,  observing  to  stir  the  ground  loose 
around  the  plants  the  following  morning;  and  in 
order  to  make  them  fiourish  and  grow,  they  should 
be  kept  in  a good  state  of  tillage,  and  free  from  weeds 
during  the  whole  growth.  About  the  first  of  May 
they  may  be  set  out  in  large  beds  of  a light,  strong 
5ioil,  and  well  sheltered,  or  where  the  shade  would 
strike  them  early  in  the  day,  giving  them  a few  hours 
of  the  early  morning  sun : give  the  plants  two  feet 
space  from  each  other.  As  our  summers  frequently 
prove  too  hot  and  dry  for  the  early  sowing  and  plant- 
ing of  this  vegetable  to  mature  and  come  to  perfec- 
tion. they  might  be  sown  about  the  middle  of  July, 
on  shady  beds  or  borders,  and  watered  occasionally 
should  the  weather  prove  dry,  observing  when  the 
plants  are  well  up  to  thin  them  out  six  or  eight  inches 
apart,  to  give  them  a good  regular  growth ; and  about 
the  middle  of  August  they  might  be  set  out  in  beds, 
as  above  described.  They  would  then  be  apt  to  fiower 
and  head  well  before  the  hard  weather  set  in.  Should 
the  winter  prove  mild,  they  would  continue  to  head 
and  put  out  during  the  winter  season.  Broccoli  re- 
quires the  same  manures  as  cabbage. 

CAULIFLOWER. 

The  early  caulifiower  may  be  sown  from  the  tenth 
to  the  last  of  February,  in  any  tolerable  soil,  in  drills 
six  inches  apart,  and  covered  one  inch  deep : and 
3 


26 


GARDENING. 


when  they  produce  three  leaves  they  may  he  put  into 
nursery  beds,  as  the  broccoli,  and  about  the  last  of 
April  set  out  or  transplanted,  where  they  may  remain, 
giving  them  a good,  light  soil.  The  late  cauliflower 
may  be  sown  about  the  last  of  April,  and  set  out  in 
nursery  beds  as  above;  and  about  the  last  of  June, 
may  be  set  out  where  they  are  to  remain,  giving 
them  a space  of  two  feet  each  way.  Those  that  are 
headed  must  have  the  heads  shaded  by  breaking  the 
large  leaves  over  them. 

CARROTS, 

For  summer  use,  may  be  sown  from  the  middle  of 
February  to  the  last  of  March,  in  beds  prepared  four 
feet  wide,  of  a light,  rich  soil,  drilled  in  rows  twelve 
inches  apart,  and  covered  one  inch  deep.  As  soon 
as  the  plants  are  well  up,  they  may  be  thinned  out,  to 
stand  one  or  two  inches  apart,  and  as  they  advance  a 
little  in  size,  thin  them  out  to  stand  three  or  four 
inches  from  each  other.  By  this  mode,  and  frequently 
stirring  the  ground  finely,  the  roots  will  be  of  a regu- 
lar and  good  size.  For  winter  and  spring  use,  carrots 
may  be  sown  from  the  first  to  the  last  of  August,  and 
treated  as  above. 

Carrots  should  not  be  sown  late  in  the  spring,  and 
early  in  the  fall,  unless  there  be  a good  season  of  rain, 
observing  to  roll  or  press  the  ground  after  the  seeds 
are  raked  in.  The  salt  and  lime  mixture,  composted 
with  leaf-mould,  a little  plaster  of  Paris,  bone-dust, 
and  wood-ashes,  are  the  special  manures. 

EARLY  CABBAGE 

May  be  sown  the  last  of  January,  or  early  in  Feb- 
ruary, in  warm  beds  of  any  tolerably  light  soil,  either 


GARDENING. 


27 


in  broad-cast,  or  in  drills  nine  inches  apart,  which 
would  be  preferable,  on  account  of  hoeing  and  keep- 
ing them  free  from  weeds : cover  them  one  inch  deep, 
and  when  the  plants  are  well  up,  they  may  be  thinned 
out  to  stand  two  or  three  inches  apart.  By  this  means 
they  will  be  more  thrifty,  and  regular  in  size.  When 
the  plants  will  admit,  they  may  be  set  out  in  beds  of 
rich  mould,  previously  made  loose  and  light,  each 
plant  two  feet  apart. 

Late  cabbage  may  be  sown  the  last  of  May,  or  any 
time  in  June,  and  remain  in  the  beds  till  August  be- 
fore transplanting,  and  may  be  set  out  in  the  same 
manner  as  the  early  ones. 

Green  glazed  cabbage  may  be  sown  any  time  in 
February  or  March,  and  treated  as  the  others,  only 
giving  them  a little  more  space  when  transplanted. 
Early  cabbage,  sown  from  the  twentieth  of  Septem- 
ber, to  the  first  of  October,  on  a warm  border,  would 
produce  heads  two  or  three  weeks  earlier,  should  the 
winter  prove  favorable,  and  not  too  severe. 

RAISING  CABBAGE  FROM  CUTTINGS. 

A neighbor  of  ours  tells  us,  that  he,  accidentally, 
raised  some  fine  cabbage  from  cuttings  last  year. 
Some  pieces  of  old  stumps  happened  to  be  buried  in 
the  spring,  at  the  proper  depth.  They  soon  sent  up 
shoots  (one  each)  at  an  early  day,  and  formed  excel- 
lent heads.  There  was  no  tendency  to  seed,  any  more 
than  from  plants  obtained  in  the  usual  way. 

To  try  the  experiment  of  getting  early  cabbage  in 
this  way,  cut  the  stump  into  small  pieces,  with  one 
bud  on  each ; plant  and  cultivate  them  as  you  would 
plants  from  the  seed. 


28 


GARDENING. 


TO  KILL  LICE  ON  CABBAGE. 

Last  year  I had  one  quarter  of  an  acre  of  cabbage 
that  were  nearly  covered  with  the  cabbage-louse.  I 
took  off  the  outside  leaves,  and  burned  them.  Having 
a few  gallons  of  very  strong  tobacco  liquor  (left  after 
sheep-shearing,)  which  I diluted  by  adding  soap-suds 
from  the  wash,  I sprinkled  the  plants  very  thoroughly 
from  a watering-pot.  I believe  it  killed  every  louse, 
for  I did  not  discover  one  afterwards. 

TO  DESTROY  WORMS  ON  CABBAGE. 

Tobacco-leaves  strewn  upon  and  among  cabbage 
are  said  to  be  effectual  in  preventing  the  ravages  of 
cabbage-worms. 

SOLID  CELERY 

May  be  sown  in  March,  on  a small  bed  of  light 
rich  soil,  in  drills  six  or  nine  inches  apart,  and  cover- 
ed lightly.  When  the  plants  are  up  to  the  height  of 
an  inch  or  two,  they  may  be  thinned  out  to  stand 
three  or  four  inches  apart,  so  as  to  give  them  a regu- 
lar, good  growth.  Should  the  weather  prove  dry,  the 
plants  may  be  occasionally  watered  at  night,  observing 
to  stir  the  ground  between  the  plants  the  following 
morning.  When  the  plants  are  from  six  to  nine  inches 
in  height,  and  have  acquired  a stocky  growth,  they 
may  be  set  out  in  a very  rich,  moist  soil,  previously 
prepared,  in  trenches  three  feet  apart  and  a spade 
deep : lay  the  earth  on  each  side  of  the  trenches,  and 
dig  the  bottom,  leaving  them  level : place  the  plants 
along  the  trenches  upright  six  inches  apart,  and  watei 
them,  should  the  weather  prove  dry  afterwards;  the} 
might  be  shaded  in  the  day  for  two  or  three  days  tili 


GARDENING. 


29 


they  have  taken  root.  In  three  or  four  weeks  draw 
the  earth  to  each  side  of  the  plants,  breaking  it  fine : 
do  this  in  dry  weather,  and  be  careful  not  to  bury  the 
hearts : repeat  the  earthing  once  in  ten  or.  twelve  days 
till  the  plants  are  fit  for  use.  In  order  for  a succession 
of  crops  they  may  be  sown  in  April  and  May,  and 
treated  as  above.  Seeds  sown  later  than  April  should 
be  sown  in  a moist,  shady  situation,  and  the  ground 
well  pressed.  As  they  are  sometimes  diflS.cult  to  get 
up  when  sown  late,  it  might  be  well  to  water  the  beds 
for  three  or  four  evenings,  should  the  weather  prove 
dry,  and  cover  them  in  the  day  with  green  pine  boughs. 
Salt  and  ashes  would  be  a good  manure. 

CURLED  CRESS,  OR  PEPPERGRASS, 

May  be  sown  the  last  of  March,  or  early  in  April, 
in  beds  of  a tolerably  good  soil,  in  drills  six  inches 
apart,  and  covered  lightly and  in  order  for  a succes- 
sion of  crops  it  may  be  sown  once  in  two  or  three 
weeks,  till  the  last  of  May. 

Garden  cress  may  be  sown  as  above,  only  give  it 
nine  inches  space  between  the  drills,  and  as  soon  as 
well  up  thin  them  out  so  that  the  plants  may  stand 
single  two  or  three  inches  apart. 

CUCUMBERS, 

For  early  use,  may  be  planted  about  the  first  of 
April,  in  a good,  warm,  light  soil : should  the  nights 
prove  cool  about  the  time  they  should  come  up,  or 
after,  the  hills  may  be  covered  with  straw  at  night, 
and  removed  in  the  day,  when  the  sun  is  up,  so  as  to 
warm  the  hills.  For  a succession  of  crops,  the  long 
green  may  be  planted  for  pickling  the  last  of  May, 
3* 


30 


GARDENING. 


and  early  in  June,  in  a moist  soil,  so  it  be  light  and 
good ; the  early  sort  in  hills  four  feet  apart  each  way ; 
and  the  long  green,  or  late  sort,  in  hills  six  feet  apart 
each  way,  leaving  only  one  thrifty  plant  in  a hill  to 
grow.  Put  no  fresh  manure  in  the  hills,  as  it  is  too 
powerful,  and  will  cause  them  to  wilt  and  die.  If 
the  soil  be  light  and  poor,  make  up  hills  about  two 
feet  square,  by  throwing  out  the  soil  to  the  depth  of 
fifteen  or  eighteen  inches ; then  fill  up  the  hole  with 
good  rich  mould,  well  pulverized  : a little  of  the  top 
soil  first  taken  oft*  might  be  mixed  with  the  mould 
near  the  top,  observing  to  leave  the  hill  only  a little 
above  the  level  of  the  ground.  In  order  that  they 
may  be  kept  in  a ftourishing  state,  and  bear  till  late, 
the  ground  must  be  kept  loose  and  free  from  weeds, 
and  no  cucumber  suffered  to  remain  on  the  vine  till 
full  grown,  except  such  as  are  wanted  for  seed. 
Should  the  weather  prove  very  dry,  they  might  be  oc- 
casionally watered  at  night,  by  filling  a small  trench 
— made  before  the  vines  commence  running  — with 
water,  that  it  msiy  run  to  the  roots.  This  is  prefer- 
able to  sprinkling  water  on  the  tops  of  the  hills,,  or 
plants,  as  the  vines  are  very  tender.  The  seeds  should 
not  be  planted  till  the  ground  is  warm ; they  will  then 
come  up  quick,  and  grow  without  any  obstruction ; 
otherwise,  if  they  come  up,  and  get  stunted  by  the  cold, 
they  do  not  fiourish  well  afterwards.  For  a fall  crop 
for  pickling,  they  might  be  planted  the  last  of  July, 
and  early  in  August.  To  save  cucumbers  from  the 
streaked  bug,  plant  an  onion  in  each  hill. 

When  cucumbers  are  planted  later  than  the  month 
of  April,  it  would  be  well  to  spread  a coat  of  fine 
straw  on  the  ground  between  the  hills,  to  the  depth 
of  three  or  four  inches,  immediately  after  a rain. 


GARDENING. 


31 


By  this  method  they  would  not  suffer  by  the  drought ; 
and  if  the  season  prove  wet,  the  vines  will  not  be 
so  liable  to  rot. 

NOVEL  METHOD  OF  RAISING  CUCUMBERS. 

After  all  that  the  doctors  have  said  against  cucum- 
bers, they  are  still  a welcome  dish  upon  most  tables, 
and,  when  eaten  in  moderation,  are  probably  health- 
ful. That  they  are  not  so  when  eaten  immoderately, 
is,  we  have  no  doubt,  also  true.  Cucumbers  are  most 
sought  after  early  in  the  season,  and  we  will  now 
proceed  to  tell  how  we  managed  last  year  to  have 
them  in  perfection  long  before  they  were  plentiful  in 
market. 

Having  cleared  the  soil  to  the  depth  of  twelve  or 
fifteen  inches  from  a space  four  feet  in  diameter,  we 
placed  an  old  nail-keg  in  the  centre,  and  filled  up 
around  with  fresh  manure,  and  covered  it  over  with 
six  or  eight  inches  of  earth,  forming  a mound  of  a 
foot  or  more  in  height,  and  six  feet  in  diameter,  with 
the  open-ended  keg  in  the  centre,  into  which  in  very 
dry  weather  we  could  pour  water,  which  would  escape 
into  the  manure  through  the  openings,  and  prevent 
the  perishing  of  the  vines.  The  seeds  were  planted 
in  the  mound  (not  in  the  keg,  for  that  was  empty)  in 
March  or  in  April,  and  the  heat  of  the  fermenting 
manure  forced  them  vigorously.  We  had  heavy  frost 
afterward,  and  the  surface  of  the  earth  was  completely 
frozen ; but  it  was  only  necessary  to  lay  a board  over 
the  plants,  and  the  warmth  below  was  amply  sufficient 
to  protect  them.  The  only  object  in  using  the  keg 
was  to  prevent  the  water  from  running  off  and  form- 
ing gutters  down  the  sides  of  the  mound.  The  plan 
worked  well,  and  as  it  may  be  advantageous  to 


32 


GARDENING. 


others  also,  we  publish  it  for  the  general  benefit. 
A frame  for  the  vines  to  run  upon  is  advantageous. 

EGG  PLANT 

May  he  sown  on  a warm  border  about  the  first  of 
April,  in  drills  nine  inches  apart,  and  covered  one  inch 
deep ; and  where  the  plants  will  admit,  they  may  be 
set  out  in  beds  of  a light,  rich  soil,  giving  them  two 
feet  space  each  way  between  the  plants;  hoe,  and 
keep  them  free  from  weeds,  and  as  they  advance  in 
size  draw  a little  earth  around  the  stems.  There  are 
two  varieties  of  this  plant,  the  white  and  the  purple : 
the  latter  is  preferable  for  table  use ; the  white  is  more 
for  ornament,  as  the  growth  is  not  so  large.  The 
plants  may  be  set  out  eighteen  inches  apart.  They 
make  a handsome  ornament  for  the  flower-pot. 

GHERKINS 

May  be  planted  from  the  middle  of  April  to  the  last 
of  May,  in  any  tolerable  soil,  so  that  it  is  light  and 
warm,  in  hills  six  or  eight  feet  apart,  leaving  but  one 
thrifty  plant  in  a hill  to  grow.  If  they  be  kept  free 
from  weeds,  and  the  summer  is  moderately  dry,  they 
will  bear  abundantly  till  frost.  They  are  very  flne 
for  pickles. 


GOURDS 

May  be  planted  from  the  first  to  the  last  of  April, 
in  a good,  light,  rich  soil,  in  hills  six  or  eight  feet 
apart.  And  the  mammoth  gourd  may  be  planted 
from  the  middle  of  March  to  the  last  of  April,  in  hills 
from  eight  to  ten  feet  apart. 


GARDENING. 


33 


KAIL, 

For  early  spring  greens,  may  be  sown  about  the 
last  of  January,  in  small  beds  of  a light,  rich  soil,  in 
drills  twelve  inches  apart,  and  covered  one  inch  deep. 
As  soon  as  the  plants  are  well  up,  thin  them  out  to 
stand  two  or  three  inches  apart : afterward  they  may 
be  thinned  out  for  use  as  they  advance  in  size:  those 
that  remain  for  seed  should  have  fifteen  or  eighteen 
inches  space. 

LETTUCE, 

For  early  use,  may  be  sown  the  last  of  January  on 
w^arm  borders  of  a light,  rich  soil,  prepared  well  and 
raked  fine,  in  drills  nine  inches  apart,  and  covered 
lightly ; and  in  order  that  the  plants  may  be  fine,  and 
of  a regular  size,  thin  them  out  as  soon  as  they  are 
well  up,  to  stand  three  or  four  inches  apart ; stir  the 
ground  frequently,  and  keep  them  free  from  weeds. 
As  soon  as  the  plants  will  admit,  set  them  out  in  beds, 
or  round  the  borders,  fifteen  inches  apart;  if  the 
ground  be  very  rich  and  light,  they  will  head  well. 
In  order  for  a succession  they  may  be  sown  once  in 
three  or  four  weeks  till  the  last  of  April.  Wood- 
ashes,  common  salt  and  animal  manure  will  improve 
the  soil. 

LAVENDER,  SAGE,  BALM,  TANSY,  THYME,  RUE,  ROSEMARY 
OR  OTHER  HERBS, 

May  be  -sown  by  the  last  of  March,  or  early  in 
April,  in  small  beds  made  light  and  fine,  and  drilled 
in  rows  nine  inches  apart,  and  covered  one  inch  deep. 
When  the  plants  will  admit,  they  may  be  thinned  out, 
to  stand  four  or  five  inches  apart:  in  the  following 
winter,  say  in  J anuary  or  February,  they  may  be  set  out 


84 


GARDENING. 


in  small  beds,  each  plant  from  eighteen  inches  to  two 
feet  apart,  according  to  the  size  they  grow. 

MUSTARD, 

For  winter  use,  may  be  sown  from  the  middle  of 
September  to  the  middle  of  October,  on  warm  borders 
of  a tolerably  rich,  light  soil,  and  covered  lightly  in 
drills  fifteen  inches  apart ; for  spring  use,  it  may  be 
sown  again  from  the  middle  to  the  last  of  February, 
in  beds  spaded  and  well  prepared,  in  drills  eighteen 
inches  apart.  In  order  that  the  plants  may  fiourish 
and  grow  quick,  thin  them  out  as  soon  as  they  are 
well  up,  to  stand  two  or  three  inches  apart.  After- 
wards they  may  be  thinned  out  as  wanted  for  use. 
Those  that  are  to  remain  for  seed  should  be  thinned 
out  to  stand  twelve  or  fifteen  inches  apart. 

N ASTURTIONS 

May  be  sown  the  last  of  March,  or  early  in  April, 
in  a very  light,  rich  soil,  in  drills  four  feet  apart;  drop 
the  seeds  three  or  four  inches  apart,  and  cover  them 
two  inches  deep : when  the  plants  will  admit,  thin 
them  out,  to  stand  nine  inches  apart.  The  plants 
should  be  supported  from  the  ground  by  bushy  sticks. 
Should  the  spring  be  dry,  they  should  be  occasionally 
watered  in  the  evening,  observing  to  stir  the  ground 
around  the  roots  loosely  the  following  morning.  In 
a warm  climate  they  would  fiourish  best  planted  on  a 
shady  border,  where  the  shade  would  strike  them 
early  in  the  day.  The  leaves,  as  w'ell  as  the  fruit,  are 
sometimes  used  for  pickles.  As  it  is  very  ornament- 
al, they  might  be  planted  in  boxes,  with  a light,  rich 
soil,  one  seed  in  a box,  and  watered  every  evening 
till  they  come  up,  and  placed  on  a shelf  on  the  shady 


GARDENING. 


35 


side  of  the  house.  They  should  be  watered  every 
evening,  if  the  weather  be  dry,  and  the  ground 
loosened  around  the  plant  the  following  morning. 
By  this  method  the  plants  will  grow  very  luxuriantly. 

OKRA 

May  be  planted  any  time  in  the  month  of  April, 
in  a large  bed  of  light,  rich  soil,  drilled  in  rows  four 
feet  apart,  and  covered  one  inch  deep.  When  the 
plants  will  admit,  thin  them  out,  to  stand  one-and-a- 
half  or  two  feet  apart,  according  to  the  strength  of 
the  ground.  If  the  okra  be  planted  in  drills,  six  feet 
apart,  cucumbers  might  be  planted  in  hills  between 
the  rows,  and  do  very  well. 

MODE  OF  RAISING  ONIONS  IN  THE  TOWN  OF  WETHERSFIELD, 
CONNECTICUT. 

The  town  of  Wethersfield  has  long  been  famous 
for  the  large  quantities  of  onions  which  are  annually 
raised,  and  exported  to  the  West  Indies  and  the 
southern  States.  It  has  been  superstitiously  supposed 
that  there  is  something  in  the  soil  of  Wethersfield 
peculiarly  adapted  to  the  culture  of  onions  ; and  this 
whim  has,  no  doubt,  discouraged  many  from  attempt- 
ing the  cultivation  of  this  valuable  root  in  other  sec- 
tions of  the  country  equally  favorable  to  its  growth. 
It  is  true  the  soil  of  Wethersfield  is  a rich,  sandy  loam, 
well  adapted  to  horticultural  purposes ; but  the  suc- 
cess of  its  inhabitants  in  the  cultivation  of  onions,  is 
attributable  in  a much  greater  degree  to  a particular 
virtue  in  the  fingers  of  its  females,  than  any  peculiar 
properties  of  its  soil. 

The  business  of  raising  onions  in  Wethersfield  is 
reduced  to  a perfect  system.  The  following  is  the 


36 


GARDENING. 


method  of  cultivation : Early  in  the  spring,  the  land 
is  manured  by  ploughing  in  fine  manure  from  the 
stable  or  barn-yard,  in  the  proportion  of  about  ten 
loads  to  the  acre.  That  of  neat  cattle  is  preferred,  as 
that  of  horses  is  considered  of  too  heating  a nature. 
Ashes,  bone-dust  and  the  salt  and  lime  mixture  are 
also  good  fertilizers.  After  the  manure  is  ploughed 
in,  the  land  is  well  harrowed  and  laid  out  in  beds  five 
feet  wide. 

The  beds  are  laid  out  by  turning  a furrow  toward 
them  each  way.  This  raises  the  bed  above  the  aisles, 
and  gives  an  opportunity  for  the  water  to  run  oftj 
should  there  be  occasion  for  it.  They  are  then  raked 
with  an  iron  tooth  or  common  hay-rake,  and  the  aisles 
suffered  to  remain  as  left  by  the  plough.  Thus  pre- 
pared, the  beds  are  ready  to  receive  the  seed. 

As  early  as  the  season  will  admit,  the  seed  is  sown 
in  the  following  manner:  a rake  with  teeth  a foot 
apart  is  drawn  crosswise  to  the  beds,  for  the  purpose 
of  making  drills  for  the  reception  of  the  seeds.  The 
seed  is  then  sown  in  the  drills  with  the  thumb  and 
fingers,  and  covered  with  the  hand.  From  ten  to 
twelve  pounds  of  seed  are  put  upon  an  acre.  After 
the  plants  come  up  they  are  kept  free  from  weeds, 
which  generally  requires  four  weedings;  a hoe  oi 
suitable  width  to  pass  between  the  rows  is  used  in 
weeding,  which  saves  much  labor.  When  ripe,  they 
are  pulled,  and  the  tops  cut  off  with  a knife.  A suf- 
ficient length  of  top  is  left  to  tie  them  to  the  straw  in 
roping,  or  in  bunches  of  three  and  a half  pounds,  as 
required  by  a law  of  the  State.  An  ordinary  crop  is 
from  six  thousand  to  eight  thousand  ropes  to  the  acre. 
The  quantity  annually  raised  in  the  town  is  estimated 
from  one  million  to  two  millions  and  a half  of  ropes, 


G AKDENING. 


37 


which  are  sold  at  an  average  price  of  two  dollars  a 
hundred,  amounting  to  from  twenty  to  thirty  thou- 
sand dollars. 

Most  of  the  labor  of  raising  onions  in  Wethersfield 
is  performed  by  females.  The  cultivation  of  an  acre 
requires  from  fifty  to  sixty  days’  labor  of  a female, 
whose  rate  of  wages,  including  board,  is  about  torty-two 
cents  a day.  Though  many  of  the  young  ladies  of 
Wethersfield  spend  a portion  of  their  time  in  their 
onion  gardens,  yet  in  personal  beauty,  education,  and 
politeness,  they  are  not  excelled  by  most  females  of  far 
less  industrious  habits. 

LEEKS 

May  be  sown  early  in  September  on  a warm  border 
open  to  the  south,  in  drills  nine  inches  apart,  and 
covered  lightly.  About  the  middle  of  February  fol- 
lowing, the  plants  may  be  drawn  up  and  set  out  in 
beds  of  four  or  five  feet  wide,  previously  prepared  by 
spading  in  rich  manure  well  rotted  and  pulverized, 
and  the  beds  may  be  laid  ofiF  in  trenches  of  four  or 
five  inches  deep,  and  fifteen  inches  apart.  Make  holes 
with  a dibble  three  inches  deep  at  the  bottom  of  the 
trench,  and  six  inches  apart,  to  receive  the  roots.  A 
portion  of  the  straggling  roots  and  tops  may  be  crop- 
ped or  cut  off;  when  the  plants  are  set,  close  the 
dirt  lightly  around  the  roots,  leave  the  trench  open, 
and  draw  up  the  earth  to  the  plants  as  they  grow 
till  the  trenches  are  made  level.  By  this  method  the 
roots  wull  be  fine  and  well  blanched. 

PARSNIPS 

May  be  sown  about  the  last  of  February,  or  any 
time  during  the  month  of  March,  in  beds  prepared 
4 


88 


GARDENING. 


four  feet  wide,  of  a very  rich,  light  earth,  dug  at  least 
a full  spade  deep,  and  drilled  in  rows  eighteen  inches 
apart,  and  covered  one  inch  deep.  When  the  plants 
will  admit,  they  may  be  thinned  out  to  stand  twelve 
or  fifteen  inches  apart.  Cabbage-seed  may  be  drilled 
between  each  row,  and  do  well,  as  the  cabbages  would 
be  remvoed  before  they  woul(f  prove  an  injury  to  the 
parsnips.  Peppergrass  might  also  be  sown  in  drills  be- 
tween the  parsnips,  and  would  prove  no  injur^^,  as  it 
is  made  use  off  as  salads,  or  rather  used  with  lettuce, 
and  would  be  removed  before  the  parsnips  got  to  be 
of  any  size. 

As  parsnips,  carrots,  and  beets,  are  difficult  seed 
to  get  up  when  sowm  late,  they  should  not  be  sown 
after  the  month  of  March,  without  a good  season  of 
rain,  soaking  the  parsnips  and  carrots  from  twenty- 
four  to  thirty-six  hours,  and  the  beets  forty-eight  hours 
before  planting,  either  in  warm  water  or  letting  it  stand 
in  the  sun,  which  will  answer  the  purpose,  observing 
to  press  the  ground  w^ell  after  the  seed  is  sown  and 
raked  in ; and  if  the  soil  is  light  and  dry,  it  would  be 
well,  after  the  seed  is  raked  in,  to  cover  the  bed  a few 
days  with  plank  or  green  pine  bushes,  observing  to 
remore  them  at  night  to  give  the  beds  air,  and  to  have 
the  advantage  of  the  night  dews.  By  this  method 
they  will  not  fail  to  come  up,  if  the  seed  is  good. 
Potash  and  phosphoric  acid  are  the  elements  most 
likely  to  be  wanting  in  the  soil.  Apply  wood-ashes 
and  bone-dust. 

PARSLEY 

May  be  sown  early  in  Februarj^,  but  ^vould  do  best 
sowm  in  September,  in  small  beds  of  a good,  light  soil, 
in  drills  six  inches  apart,  and  covered  one  inch  deep. 


GARDENING. 


39 


As  soon  as  the  plants  will  admit,  thin  them  out  to  stand 
three  or  four  inches  apart.  As  parsley-seed  seldom 
vegetates  under  five  or  six  weeks,  it  would  be  best  to 
give  it  rather  a shady  border;  and  if  sown  after 
February,  it  would  be  advisable  to  soak  the  seed 
twelve  hours  in  water,  mixed  with  sulphur,  observing 
to  press  the  ground  well  after  the  seed  is  raked  in ; 
and  should  the  weather  prove  dry  afterwards,  occasion- 
ally water  the  bed.  By  this  method  it  would  soon 
vegetate  and  come  up. 

PEPPERS 

May  be  sown  from  the  tenth  to  the  last  of  April, 
in  small  beds  of  a light,  rich  soil,  thinly,  in  drills 
fifteen  to  eighteen  inches  apart,  and  covered  one  inch 
deep.  As  soon  as  the  plants  will  admit,  thin  them  out 
to  stand  twelve  inches  apart.  Those  plants  that  are 
drawn  out  may  be  transplanted  into  large  beds,  of  a 
strong,  rich  soil,  giving  them  eighteen  inches  space 
each  way. 

ENGLISH  PEAS, 

For  an  early  spring  crop,  may  be  planted  any  time 
in  December  in  a light,  rich  soil,  drilled  in  rows  four 
feet  apart,  and  those  that  grow  very  tall  require  five 
feet  space,  covering  them  tw^o  inches  deep.  As  the 
winter  often  proves  too  severe,  they  might  do  full  as 
well,  or  better,  planted  the  last  of  January,  or  early 
in  February;  and  in  order  for  a succession  of  crops, 
they  maybe  planted  once  in  three  or  four  weeks  after, 
till  the  middle  of  April.  They  have  been  proved  to 
do  full  as  well,  or  better,  planted  in  ridges  around  the 
edges  or  borders  of  beds,  which  makes  a great  saving 
of  ground,  and  renders  the  gathering  much  easier.  It 
is  a good  plan  to  plant  two  rows  together,  about  nine 


40 


GARDENING. 


inches  apart,  so  that  by  setting  bushes  between  them 
both  rows  may  be  held  up.  The  ground  should  bo 
frequently  stirred  and  made  fine  around  the  roots, 
and  kept  free  from  weeds ; and,  as  they  advance  in 
height,  draw  a little  earth  to  the  stems.  Peas  that  do 
not  require  sticks  may  be  planted  in  drills  two-and-a- 
half  feet  apart,  or  on  the  edges  or  borders  of  beds,  ad 
the  other  kind.  Ashes  and  bone,  or  superphosphate 
of  lime,  are  good  manures. 

RADISHES. 

This  root  being  liable  to  be  eaten  by  worms,  the 
following  method  is  recommended  for  raising  theui. 
Take  equal  quantities  of  buckwheat-bran  and  fre^h 
horse-manure,  and  mix  them  well  and  plentifully,  and 
spread  a thick  coat  on  the  bed  intended  for  sowing, 
and  spade  it  in,  so  that  it  may  get  thoroughly  mixv-d. 
Suddenly  after  this  a great  fermentation  will  be  piO- 
duced,  and  a number  of  toadstools  (a  kind  of  muoh- 
room)  will  start  up  in  forty-eight  hours.  Dig  the 
ground  over  again,  and  sow  the  seeds  in  drills  early 
in  February,  and  when  w^ell  up,  they  may  be  thimied 
out,  regularly,  to  stand  three  or  four  inches  apart,  and 
keep  the  ground  loose  and  free  from  weeds.  this 
method  they  will  grow  with  great  rapidity,  and  be 
free  from  insects.  Buckwheat-bran  is  an  excellent 
manure  of  itself;  also  ashes  and  superphosphate  of 
lime.  A second  crop  of  radishes  might  be  raised  on 
the  same  bed  after  the  first  is  done,  by  spading  up  the 
ground,  and  sowing  and  managing  as  at  first. 

RHUBARB,  OR  PIE  PLANT. 

This  may  be  propagated  either  by  seed  or  cuttings: 
the  seeds  may  be  sown  on  a warm  bed  early  in  March, 


GARDENING. 


41 


in  drills  eighteen  inches  apart,  and  dropped  thinly ; 
and  when  w^ell  up  and  in  a growing  state,  they  may 
be  thinned  out,  in  order  to  give  the  plants  a good,  re- 
gular growth,  to  stand  six  inches  apart.  The  soil 
should  be  kept  light  and  loose  around  the  plants,  and 
free  from  weeds  during  the  summer:  and  in  the  month 
of  September  following,  the  plants  may  be  removed 
to  a stationary  bed,  previously  prepared,  of  a deep 
rich  mold,  well  spaded  in,  the  ground  inclined  to  be 
moist,  but  not  wet.  The  plants  may  be  set  out  two- 
and-a-half  feet  each  way ; and,  before  the  cold  w^ea- 
ther  sets  in,  there  may  be  a coat  of  half-rotted  manure 
spread  over  the  beds,  which  will  benefit  and  strengthen 
the  roots.  The  after  management  of  rhubarb  requires 
good  culture,  and  keeping  clean ; and  every  fall 
the  beds  should  have  a good  coat  of  well-rotted  ma- 
nure spread  over.  As  young  plants  ]produce  the  most 
tender  stalks  or  canes,  new  beds  should  be  made  once 
in  three  years,  which  might  be  done  by  dividing  the 
old  roots  and  crowms  in  such  a manner  that  each  set 
has  one  or  more  eyes,  and  planting  in  September,  as 
above  stated.  Rhubarb  is  remarkable  for  the  quantity 
of  phosphates  and  soda  it  extracts  from  the  earth. 
Crude  soda  or  bone-dust  may  also  be  added  as  a fer- 
tilizer. 

SALSIFY  OR  VEGETABLE  OYSTER, 

Is  a white  root,  resembling  a parsnip,  and  may  be 
sown  in  small  beds,  and  cultivated  in  the  same 
manner. 

SHALLOTS 

May  be  planted  by  the  middle  or  the  last  of  Feb- 
ruary, in  drills  about  fifteen  inches  apart,  laid  open 
three  or  four  inches  deep,  and  in  each  drill  put  a 

4 ^ 


42 


GARDENING. 


sprinkling  of  salt  evenly,  and  upon  that  a layer  of 
dry  soot,  about  half  an  inch  thick;  then  plant  the 
roots  upon  it,  about  six  inches  apart,  and  cover  up 
the  drill  evenly,  with  the  earth  firmly  round  the  roots; 
keep  them  free  from  weeds  during  their  growth,  and 
work  the  ground  evenly,  without  drawing  up  the 
earth  round  the  roots.  By  this  method  they  will  pro- 
duce fine  large  bulbs. 

• ' 

SPINACH, 

For  winter  use,  may  be  sown  the  last  of  September, 
and  again  in  October ; and  in  order  to  have  a succes- 
sion of  crops  for  spring  use,  it  may  be  sown  again  in 
February  and  early  in  March,  in  a light  strong  soil, 
drilled  in  rows  fifteen  inches  apart,  and  covered  one 
inch  deep.  As  soon  as  the  plants  are  well  up,  thin 
them  out  to  stand  three  or  four  inches  apart ; after- 
ward they  maybe  thinned  out  for  use  as  they  advance 
in  size.  If  any  are  left  to  remain  for  seed,  they  should 
have  about  fifteen  inches  space. 

NEW  ZEALAND  SPINACH, 

A new  valuable  sort,  which  may  be  planted  from 
the  twentieth  of  February  to  the  last  of  March,  in 
beds  prepared,  four  feet  wide,  of  a good,  light,  rich 
mold,  in  drills  twenty  inches  apart,  the  seeds  dropped 
singly  six  inches  apart  in  the  drill,  and  covered  nearly 
two  inches  deep ; and  if  they  should  all  come  up,  the 
plants  may  be  thinned  out,  to  stand  eighteen  inches 
apart,  and  those  plants  that  are  taken  up  will  do  very 
well,  transplanted  in  beds  as  above,  giving  them  the 
same  space.  If  the  ground  is  well  stirred,  and  the 
plants  kept  free  from  weeds  while  young,  it  will 
spread  and  be  very  luxuriant.  As  it  stands  the  dry 


GARDENING. 


43 


hot  weather  better  than  almost  any  other  plant,  it 
bears  well  till  frost ; as  the  leaves  are  plucked  off  for 
use,  they  will  put  out  again. 

SUMMER  SAVORY 

May  be  sown  the  last  of  March,  or  any  time  during 
the  month  of  April,  in  small  beds  of  almost  any  to- 
lerable soil,  drilled  in  rows  nine  inches  apart,  and 
covered  lightly.  Keep  the  ground  loose,  and  free  from 
weeds,  during  the  growth  of  the  plant. 

SPRING  TURNIP 

May  be  sown  the  middle  of  Februarj^  for  early  use, 
and  again  till  the  last  of  March  for  a succession,  in 
any  tolerably  good,  light  soil,  drilled  in  rows  fifteen 
or  eighteen  inches  apart,  and  covered  one  inch  deep. 
As  soon  as  the  plants  are  well  up,  so  as  to  be  able  to 
get  hold  of  them  with  the  fingers,  thin  them  out  to 
stand  singly  one  or  two  inches  apart ; and  as  they 
advance  in  size,  so  as  to  crowd  and  touch  each  other, 
thin  them  out  again  so  as  to  give  them  three  or  four 
inches  space : afterwards  they  may  be  thinned  out  for 
use,  giving  them  a little  more  space  as  they  advance 
in  size : keep  the  ground  loose  and  light  round  the 
roots,  and  free  from  weeds.  By  this  method  the  tur- 
nips will  be  always  well  rooted,  and  the  tops  very 
fine.  Many  persons  have  said,  they  never  succeed  in 
raising  spring  turnips,  and  for  that  reason  have  given 
up  the  cultivation  of  them.  There  are  two  very  good 
reasons  why  these  people  are  unsuccessful  in  their 
cultivation : one  is,  that  they  do  not  thin  them  out  so 
as  to  allow  sufficient  space ; and  the  next  reason 
is,  that  they  do  not  sufficiently  work  the  ground,  so  as 
to  get  rid  of  the  weeds.  The  author  of  this  work 


44 


GARDENING. 


has  cultivated  spring  turnips  for  upwards  of  thirty 
years  past,  and  has  never  failed  one  spring,  when 
sown  early,  in  having  very  fine  large  roots.  The 
common  late,  fiat  turnip  may  be  sown  from  the  first 
of  August  to  the  tenth  of  September,  either  in  broad- 
cast, or  drilled  in  rows  as  the  spring  turnip,  which 
would  be  preferable,  in  order  to  work  or  keep  them 
free  from  weeds.  They  should  have  about  eighteen 
or  twenty  inches  space  between  the  rows,  or  more,  if 
the  ground  be  strong.  The  large  Norfolk  field  turnip 
should  have  two  feet  space  between  the  rows,  or  more, 
if  the  ground  be  strong.  New  ground,  enclosed  a year 
before  planting  (where  cows  have  used,)  is  said  to  be 
preferable  for  fall  turnips.  Previous  to  sowing,  plough 
it  two  ways,  and  run  a harrow  over  it  to  level  and 
break  the  ground  loose.  Hanover  turnips  may  be 
sown  from  the  twentieth  of  July  to  the  middle  of 
August:  but  the  early  sowing,  the  last  of  July  or  the 
first  of  August,  will  be  best,  if  there  should  be  a good 
season  of  rain,  as  the  roots  will  then  have  time  to  get 
their  growth  before  the  winter  sets  in.  They  require 
a strong  light  soil,  either  spaded  or  well  ploughed  ; 
they  may  be  sown  in  drills  twenty  inches  or  two  feet 
apart,  and  covered  one  inch  deep.  As  soon  as  the 
plants  will  admit,  thin  them,  to  stand  fifteen  inches 
apart ; those  that  are  drawn  out  may  be  transplanted 
and  do  very  well. 

REMEDY  FOR  DESTROYING  THE  TURNIP-FLY. 

A remedy  for  destroying  the  turnip-fiy  is  to  get  a 
quantity  of  lime  from  the  kilns,  in  lumps  or  shells, 
which,  put  into  a shed,  or  under  cover,  and  slack  it 
with  tobacco  water ; when  it  is  slacked  into  a powder, 
sow  it  carefully  upon  the  young  plants.  If  any  farmer 


GAllDENING. 


45 


will  try  this  simple  remedy,  his  turnip  crop  may  be 
saved  from  the  destruction  of  the  Immediately^ 
after  rain,  or  while  the  dew  is  on  the  turnip,  is  the 
best  time  for  sowing  the  lime,  when  it  adheres  to  the 
leaves  of  the  young  plants. 

RUTA-BAGA,— QUALITY  OF  LAND,  MANNER  OF  SOWING, 
CULTIVATION,  &c. 

A late  fall  turnip,  has  a smooth  leaf  like  a cabbage, 
and  is  known  in  the  State  of  New  York  by  the  name 
of  the  yellow^  Russian  turnip.  There  are  other  varie- 
ties similar,  wdiich  have  a leaf  of  a yellowdsh  green, 
while  the  leaf  of  the  ruta-baga  is  of  a bluish  green, 
like  the  green  of  peas  when  nearly  full-grown,  or  like 
the  green  of  a y^oung  and  thrifty  early^  York  cabbage. 
The  outside  of  the  bulb  of  the  ruta-baga  is  of  a green- 
ish hue,  mixed  toward  the  top  with  a color  bordering 
on  a red;  and  the  inside  of  the  bulb,  if  the  sort  be  true 
and  genuine,  is  of  a deep  yellow. 

The  time  of  sowing  in  the  State  of  New  York  is 
from  the  twenty-fifth  of  June  to  the  tenth  of  July ; but 
as  our  seasons  here  are  much  longer,  and  the  latter 
part  of  the  summer  generally  hot  and  dry",  it  would  be 
advisable  not  to  sow  sooner  than  the  twentieth  of  July, 
and  not  later  than  the  middle  of  August. 

As  a fine,  rich  garden  mold,  of  a great  depth,  and 
having  a porous  stratum  under  it,  is  best  for  every- 
thing that  vegetates,  except  plants  that  live  best  in 
water,  so  it  is  best  for  the  ruta-baga.  But  Cobbett,  on 
the  culture  of  this  root,  says : There  is  no  soil  in 

which  it  may"  not  be  cultivated  with  great  facility,  ex- 
cept a pure  sand,  or  very  stifi*  clay.”  A few  days 
previously  to  sowing,  the  ground  must  be  plowed 
into  ridges,  having  two  furrows  on  each  side  of 
the  ridge,  so  that  every  ridge  consists  of  four  fur- 


46 


GARDENING. 


rows,  or  turnings  of  the  plow,  making  the  tops  of 
the  ridges  nearly,  or  quite,  three  feet  from  each 
other.  As  the  plowing  should  be  deep,  it  will  of 
course  have  a deep  gutter  between  every  two  ridges. 
If  the  ground  be  not  strong,  rotten  stubble  manure 
may  be  placed  under  the  middle  of  each  ridge,  be- 
neath where  the  seed  is  sown.  The  ground  being 
prepared,  lay  open  a trench  in  each  ridge  or  row,  and 
sow  the  seed  very  thinly,  so  that  they  may  not  touch 
each  other,  and  cover  them  one  inch  deep,  observing 
to  press  the  ground  well  that  the  seed  may  vegetate 
quickly  before  the  earth  gets  too  dry.  This  is  always 
a good  thing  to  be  done  even  with  any  kind  of  seed 
that  is  sown  lightly,  especially  in  dry  weather  and 
under  a hot  sun.  Seed  are  very  small  things.  "When 
we  see  them  covered  over  with  the  earth  we  conclude 
that  all  is  safe,  but  if  they  do  not  vegetate  and  come 
up,  they  are  then  pronounced  bad  seed.  We  should 
remember  that  a very  small  cavity  is  sufficient  to  keep 
them  untouched  nearly  all  around,  in  which  case, 
under  a hot  sun,  and  near  the  surface,  unless  they 
are  well  pressed  after  sowing,  they  are  sure  to  perish. 
As  soon  as  the  plants  are  well  up,  they  may  be  thinned 
out  so  as  to  give  them  two  or  three  inches  space ; and 
when  the  plants  will  admit  they  may  be  thinned  out 
again,  giving  them  fifteen  inches  space  to  stand. 
Those  plants  that  are  drawn  out  may  be  transplanted. 
As  soon  as  the  grass  begins  to  make  its  appearance, 
the  tops  of  the  ridges  around  the  plants  may  be  hoed 
six  inches  in  width.  Then,  with  a single  horse-plow, 
take  a furrow  from  the  side  of  one  ridge  going  up  the 
field,  a furrow  from  the  other  side  coming  down,  then 
another  furrow  from  the  same  side  of  the  first  ridge 
going  up,  and  another  from  the  same  side  of  the  other 


GARDENING. 


47 


ridge  coming  down,  observing  to  plow  within  three 
or  four  inches  of  the  plant.  This  turns  a ridge  over 
the  original  gutter.  Then  observe  to  turn  these  fur- 
rows back  again  to  the  turnips.  In  this  manner  the 
weeds  are  nearly,  or  quite,  all  destroyed.  When  the 
weeds  again  make  their  appearance  it  will  be  neces- 
sary to  repeat  the  same  operation  with  the  hoe  and 
plow  as  before,  which  may  suffice,  unless  the  ground 
has  been  uncommonly  grassy.  Should  it  be  necessary 
to  work  it  the  third  time,  the  application  of  the  hoe 
may  answer.  From  the  above  mode  of  cultivation, 
the  plants  or  leaves  will  be  so  productive  as  nearly  to 
touch  each  other  in  the  middle  between  the  ridges. 
Cobbett  states  that  from  the  above  mode  of  cultivation, 
he  has  raised  upward  of  a thousand  bushels  from  one 
acre  of  ground  on  Long  Island,  New  York,  the  tur- 
nips on  an  average  weighing  upward  of  seven  pounds 
each.  Transplanting  is  a mode  said  to  be  preferable, 
the  ground  plowed  up  and  made  into  ridges  as  above. 
The  plants  may  be  obtained  either  from  those  which 
are  thinned  out  by  the  first  mode  of  planting,  or  from 
seed  previously  sown  in  small  beds  of  a rich,  light 
soil,  drilled  in  rows  twelve  inches  apart.  They  should 
be  thinned  out  as  soon  as  they  are  well  up,  to  stand 
two  or  three  inches  apart,  in  order  that  the  plants  may 
be  more  thrifty  and  regular  in  size.  As  soon  as  the 
plants  are  large  enough,  they  may  be  transplanted, 
giving  them  the  space  above  mentioned.  A moderate 
season  of  rain  is  preferable  to  too  much  wet.  The 
mode  of  planting  is  as  follows  ; First,  the  hole  is  made 
sufficiently  deep* — deeper  than  the  root  really  re- 
quires, so  that  it  be  not  bent  at  the  point,  if  it  can 
be  avoided ; then,  while  one  hand  holds  the  plant 
with  its  root  in  the  hole,  the  other  hand  applies 


48 


GARDENING. 


the  setting  stick  to  the  earth  on  one  side  of  the 
hole,  the  stick  being  held  in  such  a way  as  to  form  a 
sharp  angle  with  the  plant ; then  pushing  the  stick 
down  so  that  its  point  goes  a little  deeper  than  the 
point  of  the  root,  and  giving  it  a little  twist,  it  presses 
the  earth  against  the  point  or  bottom  of  the  root,  and 
thus  all  is  safe,  and  the  plant  is  sure  to  grow.  The 
general  and  almost  universal  fault  is,  that  the  planter, 
when  he  has  put  the  root  into  the  hole,  draws  the 
earth  up  against  the  upper  part  of  the  root  or  stem  ; 
and  if  he  presses  pretty  well  there,  he  thinks  that  the 
planting  is  well  done ; hut  it  is  the  point  of  the  root 
against  which  the  earth  ought  to  be  pressed : for  there 
the  fibres  are,  and  if  they  do  not  touch  the  earth  closely, 
the  plant  will  not  thrive.  The  above  mode  will  ap- 
ply to  cabbage  and  all  other  plants  that  are  removed. 
If  the  ground  was  plowed  or  prepared  in  the  fall 
or  winter  before,  so  much  the  better;  the  plowing, 
as  before  observed,  should  be  very  deep,  and  the 
ridges  well  laid  up.  In  this  situation  it  would, 
by  the  succession  of  frosts  be  shaken  and  broken 
fine  as  powder,  by  March  or  April.  It  should  then 
he  turned  back,  always  plowing  deep ; then,  pre- 
vious to  sowing,  the  manure  may  be  put  in  the 
ridges  and  plowed  and  sown  as  first  described.  As 
the  winters  at  the  North  are  too  severe  for  the 
ruta-baga,  they  are  harvested  or  taken  up  the  last  of 
November,  and  either  put  in  cellars  or  hills  prepared 
in  such  a manner  as  to  keep  out  the  frost.  In  this 
climate  they  would  keep  in  the  ground  during  the 
winter  without  injury.  The  tops,  as  well  as  the  roots, 
are  excellent  food  for  cattle,  hogs,  or  sheep.  By 
cutting  up  the  roots,  and  boiling  or  steaming  them, 
with  a little  meal  added,  they  are  excellent  food  for 
hogs. 


GARDENING. 


49 


STRAWBERRIES. 

New  beds  of  strawberries  may  be  formed  in  this 
climate  early  in  the  month  of  September,  made  up  in 
beds  of  four  feet  and  a half  or  five  feet  wide,  in  a 
good,  light  soil,  neither  too  moist  nor  too  dry.  The 
most  suitable  manure  for  strawberries  is  composed  of 
rotten  leaves  or  decayed  wood,  mixed  with  other  rot- 
ten vegetable  substances  scraped  from  the  stable-yard. 
Walks  may  be  made  between  the  beds,  of  about  two 
and  a half  feet  wide,  sufficient  to  admit  a wheelbar- 
row, for  the  purpose  of  manuring  the  beds  from  time 
to  time  as  may  be  required.  The  plants  may  be  pro- 
cured from  the  roots  that  have  formed  from  the  run- 
ners on  old  beds,  of  the  growth  of  the  past  season,  or 
the  year  before,  which  would  be  preferable,  as  they 
would  bear  more  abundantly  the  next  season.  Three 
roAVS  may  be  set  out  in  each  bed;  one  row  on  each 
side,  twelve  inches  from  the  border,  and  one  row  in 
the  middle,  so  that  the  plants  may  have  eighteen  or 
twenty  inches  space  from  each  other  both  ways : let 
them  be  covered  two  or  three  inches  deep.  Should 
the  weather  prove  dry  afterward,  they  might  occasion- 
ally be  watered  a few  times  of  an  evening,  till  they 
take  root.  Nothing  more  need  be  done,  but  keeping 
the  soil  light  and  loose  between  the  plants,  and  free 
from  weeds  till  frost.  After  the  leaves  have  become 
dead  or  decayed,  and  before  the  ground  freezes,  they 
may  be  carefully  taken  off  with  the  hand  close  to  the 
crown  of  the  root.  The  beds  may  then  be  covered 
two  or  three  inches  thick  with  a good  coat  of  manure 
(half  rotted)  from  the  stable  or  cow-yard,  or  composed 
of  decayed  vegetable  mold,  as  before  stated,  being 
careful  that  it  be  free  from  grass-seed  of  any  kind. 
5 


50 


GARDENING. 


Early  in  the  spring,  before  vegetation  begins  to  grow, 
spread  over  the  beds  a slight  covering  of  straw,  and 
set  fire  to  it : this  will  consume  all  the  decayed  leaves, 
&c.,  left  from  last  season,  and  leave  the  whole  neat 
and  clean.  The  earth  may  be  lightly  turned  in  be- 
tween the  plants,  being  careful  not  to  injure  the 
roots  ; then  spread  on  a thin  coat  of  fine  manure,  well 
pulverized,  raked  from  the  yard,  and  mixed  with 
ashes,  which  will  warm  the  ground,  and  bring  on  the 
plants  more  speedily.  After  the  plants  are  in  a good 
growing  state  and  begin  to  blossom,  spread  on  a good 
covering  of  fine  straw,  two  inches  thick,  wdien  the 
straw  is  wet  and  the  weather  damp,  taking  care  that 
it  be  spread  on  evenly,  and  that  no  part  of  the  ground 
be  left  bare.  This  method  brings  on  the  fruit  earlier, 
and  ripens  it  finely,  and  produces  a better  quality:  it 
likewise  keeps  the  fruit  clean,  and  free  from  dirt  or 
sand.  After  this  the  vines  should  not  be  disturbed, 
until  they  have  done  bearing.  As  soon  as  the  fruit 
is  gone,  the  runners  should  occasionally  be  taken  off 
as  they  appear,  and  the  beds  kept  free  from  weeds 
during  the  summer,  w^hich  may  be  done  by  hand  as 
they  show  themselves.  In  the  fall  when  the  leaves 
are  decayed,  the  straw  may  be  removed  into  the  sta- 
ble-yard, and  mixed  with  other  manure  to  rot.  If 
any  plants  are  then  missing,  they  may  be  replaced 
with  young  plants,  such  as  before  stated.  They 
should  not  be  set  later  than  the  month  of  September. 
The  beds  may  then  have  another  coat  or  dressing,  to 
]>reserve  them  from  the  severity  of  the  winter,  as  be- 
fore mentioned.  If  the  above  mode  is  adopted  in  the 
culture  of  the  strawberry,  they  will  bear  and  do  well 
for  many  ears. 

Where  there  are  male  and  female  plants,  such  as 


GARDENING. 


51 


the  hautboj's  are  stated  to  be,  it  would  do  well  to  mix 
the  male  plants  regularly  when  setting  -out,  in  each 
row;  say  one  male  to  every  six  female  plants.  A 
solution  prepared  as  follows  may  be  used  with  ad- 
vantage : a pound  each  of  nitrate  of  potash,  glauber 
salts  and  sal-soda;  and  of  muriate  of  amonia  a quarter 
of  a pound;  dissolved  in  thirty  gallons  of  rain  or 
river  water. 

Use  this  quantity  in  three  applications  at  intervals 
of  about  a week;  the  first  when  the  green  leaves  begin 
to  start,  and  the  last  just  before  the  plants  are  in  full 
bloom.  Between  the  applications,  when  the  weather 
is  dry,  give  them  clear,  soft  water,  as  the  growth  of 
the  young  leaves  is  so  rapid  that,  unless  watered,  the 
sun  will  scorch  them.  Make  the  application  towards 
evening,  with  a watering-pot. 

OBSERVATIONS  ON  THE  CULTURE  OF  THE  STRAWBERRY, 
BY  A.  J.  DOWNING. 

The  strawUerry  is  certainly  one  of  the  most  valu- 
able and  delicious  of  all  the  smaller  fruits.  It  is  not 
easily  cultivated.  It  yields  an  abundant  crop  in  a 
short  time,  from  a very  limited  space  of  ground ; and 
while  its  pleasant  sub-acid  fiavor  is  agreeable,  and 
forms  one  of  the  most  delightful  additions  to  the 
dessert  in  summer,  it  is  also  extremely  wholesome, 
never,  as  is  the  case  with  most  other  fruits,  under- 
going the  acetous  fermentation.  In  some  diseases  it 
has  been  highly  beneficial,  and  it  is  affirmed  that 
Linnaeus  was  cured  of  the  gout  by  an  abundant  use 
of  these  berries.  The  strawberry,  though  a low,  herba- 
ceous plant,  sends  down  remarkably  strong  roots.  In 
good  soils  these  are  often  found  to  penetrate  to  the 


62 


GARDENING. 


depth  of  fifteen  inches,  or  more,  in  a season.  It  is 
neceessary,  therefore,  to  produce  a fine  bed,  that  the 
soil  be  deep  as  well  as  rich : where  the  sub-soil  is  not 
positively  bad,  the  ground  is  always  much  improved 
bj^  trenching  (two  spades  deep)  before  setting  the 
plants.  In  doing  this,  a good  coat  of  manure  should 
be  deposited  between  the  two  spots.  Old  garden 
soils,  which  have  been  long  cultivated,  are  astonish- 
ingly improved  by  this  practice,  the  whole  becoming 
renewed  by  the  presence  of  the  fresh  soil;  and  the 
growth  of  plants  in  such  mold,  when  again  acted  upon 
by  the  sun  and  air,  is  of  course  proportionately 
vigorous.  A deep,  yellow  loam,  rather  damp  than 
dry,  is  undoubtedly  the  preferable  soil  for  this  plant: 
but  almost  any  soil,  for  so  limited  a species  of  culture, 
may,  in  the  hands  of  a judicious  gardener,  be  rendered 
suitable  for  it.  We  have  seen  splendid  crops  of  fruit 
upon  a very  stiff,  yellow  clay,  mellowed  down  by 
mixing  with  anthracite  coal  ashes  and  manure. 

The  best  season  for  making  new  plantations  of  the 
strawberry  is  either  in  the  spring,  the  latter  part  of 
February,  or  early  in  March,  or  directly  after  the  beds 
have  ceased  bearing  in  August.  If  the  latter  time  is 
chosen,  the  plants  generally  get  sufiiciently  well  estab- 
lished to  bear  a considerable  crop  the  ensuing  year. 
There  are  various  modes  in  which  to  plant  the  beds 
when  formed.  Some  arrange  the  plants  so  as  to  be 
kept  in  hills,  others  in  rows,  and  others  again  allow 
them  to  cover  the  whole  surface  of  the  bed.  We  con- 
sider the  first  method  preferable,  as  in  that  way  the 
ground  can  be  kept  cultivated  between  the  plants ; 
the  fruit  is  generally  larger  and  finer,  being  more  ex- 
posed to  the  genial  influence  of  the  sun,  and  the 


GARDENING. 


53 


duration  of  the  bed  is  greater.  Three  or  four  rows 
may  he  planted  in  each  bed,  at  a suitable  distance 
apart,  and  the  runners  from  the  rows  should  be  short- 
ened and  cut  off  about  three  times  during  the  season. 

If  the  plants  are  not  thriving  well,  a light  top-dress- 
ing between  the  rows  in  autumn  will  be  of  great  ad- 
vantage. Burning  of  the  upper  surface  of  the  bed  in 
the  spring  has  been  highly  recommended  by  some 
persons ; but  we  have  never  found  it  to  answer  our 
expectations  upon  trial.  This  fruit  receives  its  name 
from  the  very  ancient  custom  of  placing  straw  on  the 
beds  between  the  rows  of  plants,  to  preserve  the  ber- 
ries clean.  Clean  wheat  or  rje  chaff  may  be  substi- 
tuted for  straw,  and  it  has  the  very  great  additional 
advantage  of  not  only  preventing  most  weeds  from 
growing,  by  excluding  the  light,  but  also,  by  decom- 
posing with  considerable  rapidity  after  the  fruit  sea- 
son is  past,  it  contributes  much  to  the  enrichment  of 
the  surface  soil  of  the  bed.  Young  and  strong  run- 
ners, well  rooted,  should  in  all  cases  be  chosen  to 
form  the  new  bed,  and  not  old  plants,  or  those  offsets 
which  grow  near  them. 

There  is  a fact  with  regard  to  the  strawberry  plant 
little  known,  the  ignorance  of  which  puzzles  many  a 
good  cultivator.  This  is  the  existence  of  separate 
fertile  and  sterile  or  barren  plants  in  many  of  the  va- 
rieties, otherwise  plants  which  produce  chiefly  male, 
and  others  that  produce  only  female  flowers.  Botani- 
cally,  the  strawberry  should  produce  both  stamens 
and  pistils  in  each  flower,  and  the  blossoms  should 
consequently  all  mature  fruit.  This  is  really  the  case 
with  the  alpine,  the  wood-strawberries,  &c.,  but  not 
entirely  so  with  the  large  scarlet  and  pine  strawber- 
5* 


54 


GARDENING. 


ries.  These  latter  sorts,  it  is  well  known,  produce 
the  largest  and  finest  fruit,  but  we  very  often  see  whole 
beds  of  them  in  fine  flowering  condition,  almost  en- 
tirely unproductive.  The  common  parlance  in  such 
cases  is,  that  the  variety  has  run  out  or  degenerated ; 
but  the  idea  is  a confused  and  ignorant  one,  while  the 
healthy  aspect  of  the  plants  fully  proves  the  vigor  of 
the  sort.  The  truth  is,  in  all  strawberries  of  the  fore- 
going classes,  that  although  each  blossom  is  furnished 
with  stamens  and  pistils,  yet  in  some  plants  the  pistils 
are  so  few  that  they  are  scarcely  perceived ; in  others 
there  are  scarcely  any  stamens  visible.  When  the 
plants  bear  blossoms  furnished  with  stamens  only  (or 
in  a large  proportion,)  they  are,  of  course,  barren  ; 
when  pistils  only  are  produced  in  abundance,  they  are 
fertile.  To  have  a bed  planted  so  as  to  bear  abun- 
dantly, about  one  plant  in  eight  or  ten  should  be 
staminate,  or  barren  blossoming  plants,  the  others 
the  fertile  ones : for,  if  the  latter  only  be  kept,  they 
alone  will  also  be  found  unproductive.  If  any  person 
will  examine  a bed  of  the  Hudson,  or  any  of  the  large 
scarlet  strawberries,  when  they  are  in  blossom,  he  will 
discover  a great  number  of  plants  which  bear  large, 
showy  blossoms  filled  with  fine  yellow  stamens.  These 
are  the  barren  plants.  Here  and  there,  also,  he  will 
discover  plants  bearing  much  smaller  blossoms,  filled 
with  the  heads  of  pistils,  like  a small,  green  straw- 
berry. The  latter  are  the  fertile  ones.  How  the  vigor 
of  the  barren  plant  is  so  much  greater  than  that  of 
the  fertile  ones,  and  their  ofl'sets  are  so  much  more 
numerous,  that  if  care  be  not  taken  to  prevent  this, 
they  soon  completely  overrun  and  crowd  out  the  fer- 
tile or  bearing  plants : and  to  this  cause  only  is  to  be 


GARDENING. 


55 


attributed  the  unproductive  state  of  many  beds  of  the 
large-fruited  strawberries,  which  are  in  many  instances 
perhaps  entirely  devoid  of  fertile  plants. 

The  proper  method,  undoubtedly,  is  to  select  a few 
fertile  plants  of  each  kind,  plant  them  in  a small  bed 
by  themselves,  and  allow  them  to  increase  freely  by 
runners ; then,  on  planting,  the  proper  proportion 
could  be  made,  and  kept  up  by  the  regular  clipping 
of  the  runners. 

Many  of  the  fine  English  varieties  of  straw^berries 
(Wilmot’s  superb,  for  instance)  are  generally  found 
worthless  here.  This  is  owing,  in  some  cases,  to  the 
ignorance  or  want  of  care  of  those  persons  who  ex- 
port the  varieties,  in  sending  often  no  fertile  plants. 
In  other  instances  it  is  equally  owing  to  our  negli- 
gence here,  in  not  preserving  the  due  proportion  of 
barren  and  fertile  plants.  This  peculiarity  in  the 
blossoms  is  very  little  known,  or  even  understood, 
among  scientific  cultivators.  It  was  first  pointed  out 
to  us  by  our  esteemed  friend  N.  Longworth,  Esq.,  of 
Cincinnati,  one  of  our  most  distinguished  western 
horticulturists.  Its  truth  we  have  repeatedly  verified, 
and  a slight  examination  will  convince  any  person  of 
the  cause  of  the  numerous  worthless,  yet  thrifty-look- 
ing,  strawberry  beds  throughout  our  gardens.  The 
finest  of  the  large  English  varieties  of  this  fruit,  which 
we  cultivate  here,  is  the  Bishop.  It  is  remarkably 
large,  a most  abundant  bearer,  and  of  superior  flavor. 
Many  of  the  larger-berried  sorts,  as  the  Methville 
Castle,  have  been  hollow  and  comparatively  tasteless, 
though  of  uncommon  size.  This  variety,  however, 
appears  to  us  to  unite  all  that  can  be  desired  to  con- 
stitute a strong,  fine,  and  delicious  strawberry. 


56 


GARDENING. 


TOMATOES 

May  be  sown  any  time  in  the  month  of  April,  in  a 
light,  rich  soil,  drilled  in  rows  four  feet  apart,  where 
they  are  to  remain  and  grow.  They  should  be  sown 
thinly,  and  covered  one  inch  deep ; and  when  the 
plants  are  well  up,  they  may  be  thinned  out  three  or 
four  inches  apart  to  give  them  a good,  regular  growth. 
When  they  are  several  inches  in  height,  thin  them 
out  again  to  stand  three  feet  apart  to  remain ; then 
put  bushy  sticks  to  them  to  bear  them  up,  as  they 
spread  much  and  are  inclined  to  run  a little.  By 
working  them  well,  and  keeping  the  ground  loose  and 
free  from  weeds,  they  will  bear  very  abundantly  till 
frost.  After  the  tomatoes  are  once  cultivated,  people 
are  not  in  the  habit  of  saving  the  seed  in  the  spring, 
but  depend  on  the  volunteer  plants  coming  up  from 
the  rotten  ones  that  decay  and  fall  off  on  the  ground 
in  the  fall ; but  to  improve  and  have  the  genuine  sort, 
it  is  best  to  select  some  of  the  largest  and  fairest  for 
seed,  and  so^v  every  spring.  They  should  be  squeezed 
out,  when  fully  ripe,  in  water,  rinsed  well,  and  dried 
in  the  shade  for  several  days.  Spread  them  thinly 
before  they  are  put  away.  Bone-dust  and  common 
salt  is  a proper  compost  to  be  added  to  the  soil. 

PUMPKINS 

May  do  well  when  planted  among  corn,  where 
the  soil  is  very  strong,  and  made  light  and  loose ; and 
in  order  that  they  may  have  room,  it  would  be  well 
to  plant  the  corn  in  drills  or  rows  six  feet  apart.  The 
corn  may  be  thinned  out  to  stand  two  or  two-and-a- 
half  feet  distance  between  each  stalk,  which  mode 
is  thought  best  for  its  growth.  Between  every  other 
row  the  pumpkins  may  be  planted,  after  the  second 


GARDENING. 


■5T 


plowing  and  hoeing,  in  hills  fifteen  feet  apart, 
making  the  hills  nearly  level  with  the  ground.  As 
the  plants  will  admit,  thin  them  out,  so  that  only  one 
vine  may  remain  to  a hill.  Hoe  and  keep  them  free 
from  weeds  as  long  as  practicable  without  injury  to 
the  vines,  observing  not  to  hill  up  the  earth  around 
the  root.  Be  sure  to  take  off  the  first  two  or  three 
crops  when  about  as  large  as  a goose-egg.  When 
the  first  crop  of  pumpkins  is  gathered,  a larger  num- 
ber will  occupy  their  place,  which  are  to  be  trimmed 
off.  The  gathering  may  be  continued  so  long  as  time 
is  left  for  those  on  the  vines  to  ripen.  They  are  said  to 
produce  better  when  planted  apart  from  other  vege- 
tables. The  ground  should  be  strong,  well  pulverized, 
and  made  as  level  as  possible,  making  the  hills  at  least 
ten  or  twelve  feet  apart,  keeping  the  ground  loose  and 
free  from  weeds,  as  in  that  mode  of  cultivation  there 
is  less  likelihood  of  injury  from  drought.  They  root  at 
every  joint,  which  makes  it  necessary  to  have  the 
ground  strong  and  kept  loose  as  they  run. 

SQUASHES. 

All  kinds  of  running  squash  may  be  planted  about 
the  first  of  April,  and  for  a succession  of  crops  may 
be  planted  till  the  middle  of  May,  in  a similar  soil  to 
the  pumpkins.  Plant  free  from  other  vegetables,  and 
observe  to  take  off  the  first  growth  when  young,  as 
with  the  pumpkins. 

Sumrner-husJi-squash  for  early  use  may  be  planted 
fi’om  the  first  to  the  twentieth  of  April,  in  a good, 
warm,  light  soil,  in  hills  four  feet  apart.  Put  several 
seeds  in  a hill,  but  do  not  leave  more  than  two  or 
three  good  thrifty  plants  to  grow  in  each,  giving  them 
ten  or  twelve  inches  space  from  each  other.  As  they 


58 


GARDENING. 


are  cultivated,  observe  to  draw  the  earth  but  lightly 
around  the  roots. 

WINTER,  OR  LATE  RUNNING  SQUASHES. 

A piece  of  ground  not  liable  to  suffer  from  drought, 
free  from  shade,  and  sheltered  from  wind,  must  be 
selected.  At  the  proper  season  plow  it  three  times, 
or  till  it  is  mellow.  Dig  holes  in  the  earth  about  eight 
feet  apart,  that  will  contain  at  least  a bushel.  Fill 
each  hole  about  two-thirds  full,  with  good,  strong, 
well-rotted  manure,  and  partly  mixed  with  a good, 
rotten  compost  taken  from  the  hog-yard,  or  hog-pen, 
adding  a pint  of  dry  ashes  or  lime.  Cover  the 
manure  slightlj'  with  some  of  the  dirt  first  taken  out 
of  the  hole,  and,  after  a few  days,  work  it  all  over 
thoroughly,  and  mix  with  it  the  best  part  of  the  dirt 
first  thrown  out,  enough  to  fill  up  the  hole,  so  as  to  be 
a little  above  the  level  of  the  ground.  To  allo\v  for 
settling,  repeat  this  working  over  two  or  three  times 
in  the  course  of  ten  or  tw^elve  days,  and  then  plant 
seed  from  good  ripe  squashes,  wdiich  should  be  done 
about  the  last  of  April,  or  early  in  May.  The  plants 
wull  soon  spring  up  and  grow  vigorously.  The  yellow- 
striped  bug  is  the  principal  enemy  to  be  dreaded. 
The  plants,  from  the  first  appearance  of  the  bug, 
should  be  examined  twice  a day,  and  the  pest  destroy- 
ed. Hoe  the  ground,  and  keep  it  loose  and  free  from 
weeds,  leaving  not  more  than  two  thrift}^  plants  to  a 
hill.  As  the  vines  are  liable  to  be  blown  about,  it 
w^ould  be  well  to  put  brush  bet^veen  the  hills  for  the 
tendrils  to  lay  hold  of  as  they  spread.  As  the  ground 
cannot  be  worked  after  the  bushes  are  put  down,  and 
the  vines  spread,  it  should  be  kept  very  clean  and  free 
from  weeds  till  then.  The  fe^v  weeds  that  come  up  after- 
wards might  be  removed,  or  taken  out  with  the  hand. 


GARDENING. 


59 


DIRECTIONS  FOR  THE  CULTIVATION  OF  WATER-MELONS. 

Water-melons,  managed  as  follows,  are  frequently 
produced  weighing  from  thirty  to  forty  pounds,  as  far 
north  as  forty-three  degrees.  If  the  same  pains  were 
taken  in  the  south,  they  might  be  raised  very  large 
and  fine. 

Dig  holes  two  feet  in  diameter,  twenty  inches  deep  : 
fill  one  foot  with  rubbish  raked  from  the  garden  and 
stable-yard,  and  unrotted  manures ; beat  down  hard, 
and  water  it  freely;  then  fill  to  the  top  with  rich  soil ; 
on  this  spread  an  inch  of  fine  compost,  or  well-rotted 
manure,  compact,  but  not  hard.  Plant  the  seed  from 
the  fifteenth  of  April  to  the  first  of  May,  ten  or  fifteen 
to  a hill,  to  allow  for  accidents,  a little  below  the  sur- 
face of  the  compost.  Brush  over  the  hill  with  the 
hand  so  as  to  fill  the  holes  made  by  the  fingers;  then 
cover  the  hill  with  an  inch  of  clear  sand.  Should 
the  weather  be  dry,  water  them  well  two  or  three 
evenings.  The  hills  may  be  made  twelve  feet  apart, 
and  when  the  plants  are  well  up  they  may  be  thinned 
out  so  as  to  leave  five  or  six  good,  thrifty  plants : and 
when  the  plants  have  got  six  leaves,  thin  out  again,  so 
that  only  two  may  remain  to  grow,  and  give  the  two 
plants  ten  or  twelve  inches  space.  If  the  season  be 
dry,  dig  down  by  the  side  of  the  hills  nearly  as  deep 
as  the  bottom  of  the  holes,  and  put  in  a bucket  or  two 
of  water,  filling  the  hole  after  the  water  is  absorbed. 
As  soon  as  the  jmllow  bug  is  gone,  take  away  the 
sand,  and  supply  its  place  with  soil.  This  is  all  that 
can  be  done  in  the  hill.  "When  the  plant  has  six 
leaves  take  oil*  the  center  shoot  with  the  point  of  a 
sharp  penknife,  and  when  the  lateral  shoots  are  six 


60 


GARDENING. 


inches  long  take  off  all  but  three.  When  these  begin 
to  fall  to  the  ground,  secure  them  down  with  cross- 
sticks ; and  as  they  advance,  spade  up  the  ground  a 
foot  deep  in  advance  of  the  vines.  Once  in  every 
three  or  four  feet,  put  a shovel-full  of  soil  on  the  leaf- 
joint  of  the  vine,  not  covering  up  the  leaf,  and  press 
it  down  gently  with  the  foot  on  both  sides  of  the  leaf. 
If  this  is  kept  moist,  it  will  take  root — the  ends  of  the 
vines  to  be  kept  to  the  ground  by  cross-sticks.  Let 
the  vines  spread  from  the  hills  regularly  so  as  to  cover 
the  whole  ground.  If  the  side  branches  of  the  main 
vines  are  inclined  to  head  up,  and  not  to  keep  to  the 
ground,  take  them  off,  say  a foot,  from  the  main  vine. 
All  pruning  should  be  done  in  the  middle  of  the  day, 
when  the  sun  shines.  Let  no  melon  grow  nearer  the 
root  than  four  or  five  feet,  and  then  only  one  on  a 
lateral  branch,  three  to  a plant.  Let  the  vine  run  on 
as  far  as  it  will,  keeping  it  to  the  ground.  Permit  no 
melon  to  grow  that  is  deformed,  and  pull  off  no  male 
blossoms. 

When  the  melon  has  nearly  attained  to  its  size, 
others  may  be  permitted  to  grow  on  the  same  vine, 
and  a second  crop  raised.  The  vines  might  be  made 
to  grow  from  twenty  to  thirty  feet  long.  Great  care 
should  be  taken  that  they  are  not  moved  or  trod 
upon. 

The  sand  is  put  on  the  hills  as  a preventive 
against  the  yellow  bug;  but  pumpkin  or  squash  seed 
may  be  planted  near  the  hills  for  the  bugs  to  light 
on,  taking  care  to  pull  them  up  as  soon  as  the  bugs 
are  gone.  Common  salt,  bone  dust,  or  superphosphate 
of  lime,  guano,  ashes,  and  animal  manures,  are  also 
good  for  water-melons. 


GARDENING. 


61 


TO  DRIVE  BUGS  FROM  VINES. 

The  ravages  of  the  yellow-striped  bugs  on  cucum- 
bers and  melon-vines,  may  be  eflectually  prevented 
by  sifting  charcoal-dust  over  the  plants.  If  repeated 
two  or  three  times,  the  plants  will  be  entirely  free  from 
annoyance.  There  is  in  charcoal  some  property  so 
obnoxious  to  these  troublesome  insects,  that  they  fly 
from  it  the  instant  it  is  applied. 

HINT  TO  FARMERS. 

It  is  said  that  the  spirits  of  turpentine  is  a deadly 
enemy  to  all  the  insect  tribes,  and  consequently  will 
destroy  the  bug  or  worm  which  is  found  to  prey  on 
wheat  and  other  grain.  With  a watering-pot,  flnely 
perforated  in  the  spout,  a person  may  sprinkle  a fleld 
of  ten  acres,  without  using  more  than  two  or  three 
gallons.  The  experiment  on  a small  scale  may  easily 
be  tried. 

TO  CORRECT  DAMAGED  G.RAIN. 

Musty  grain,  totally  unflt  for  use,  and  which  can 
scarcely  be  ground,  may,  it  is  said,  be  rendered  per- 
fectly. sweet  and  sound  by  simply  immersing  it  in 
boiling  water,  and  letting  it  remain  until  the  water 
becomes  cold.  The  quantity  of  water  must  be  double 
that  of  the  grain  to  be  purifled.  The  musty  quality 
rarely  penetrates  through  the  husk  of  the  wheat ; and 
in  the  very  worst  case  it  does  not  extend  through  the 
amylaceous  matter  which  lies  immediately  under  the 
skin.  In  the  hot  water  all  the  decayed  or  rotten 
grain  swims  on  the  surface,  so  that  the  remaining 
wheat  is  eflectually  cleansed  from  all  impurities  with- 
out any  material  loss.  It  is  afterwards  to  be  dried  on 
a kiln,  occasionally  stirring  it ; or  it  would  dry  in  the 
6 


62 


GARDENING. 


hot  sun  if  spread  there.  It  should  be  effectually  dried 
before  it  is  ground,  or  there  would  be  danger  of  its 
heating,  and  of  the  flour  becoming  musty. 

POTATOES, 

Planted  from  the  middle  of  February  to  the  middle 
of  April,  are  raised  with  the  greatest  success  in  this 
climate:  a later  planting  seldom  turns  out  well,  owing, 
generally,  to  the  heat  and  dryness  of  summer.  A light 
soil,  which  is  neither  too  dry  nor  too  wet,  suits  them 
best.  The  ground  should  be  well  plowed  once  or 
twice  previous  to  planting,  and  if  the  ground  was 
plowed  late  in  the  fall,  to  have  the  winter  exposure, 
so  much  the  better,  in  order  that  the  ground  might  be 
made  mellow  and  fine.  After  preparing  the  ground 
for  planting,  lay  off  the  trenches  three  feet  apart, 
seven  or  eight  inches  deep,  and  throw  in  the  bottom 
coarse  straw  or  litter  from  the  stable,  one  or  two 
inches  thick,  pressing  it  down  evenly;  and  on  this 
put  a compost  of  stable  and  cow-pen  manure,  tolerably 
well  rotted,  to  about  the  same  thickness;  then  cut 
your  potatoes,  so  that  there  may  be  one  or  two  good 
eyes  in  each  piece,  from  the  middle  of  the  potato, 
rejecting  both  ends,  or  what  is  called  the  eye  or  top 
and  the  bottom  or  root  end ; then  drop  them  in  the 
trench  nine  inches  apart,  and  cover  them  with  the 
earth  taken  from  the  drill,  three  or  four  inches 
deep,  taking  care  to  have  the  ridge  covered  very  little 
above  the  level  of  the  ground.  One  good  molding 
will  be  sufficient,  after  the  potatoes  get  about  six  or 
eight  inches  in  hight. 

ANOTHER  METHOD  OF  RAISING  POTATOES. 

The  latter  part  of  February,  make  trenches  about 
ten  or  twelve  inches  deep,  by  running  a plow  two  or 


GARDENING. 


63 


three  times  in  a place,  and  scraping  them  out  with  a 
hoe.  In  these  trenches  put  a small  quantity  of  stable 
or  other  strong  manure,  drop  the  potato,  and  fill  the 
trenches  with  half- rotted  straw  or  trash  from  the 
woods  or  barn-yard.  Then  level  the  ground,  and 
scatter  leaves  or  other  trash,  about  four  or  five  inches 
deep  all  over  the  surface,  which  keeps  the  ground 
moist,  and  prevents  the  weeds  and  grass  from  grow- 
ing. There  is  no  trouble  in  working  them  afterwards. 

A SUCCESSFUL  MODE  OF  KEEPING  SWEET  POTATOES. 

Dig  a square  pit  in  the  ground  about  four  feet  deep, 
about  the  size  you  wish  your  house  to  be.  Log  it 
upon  the  inside  until  the  logs  are  four  or  five  feet 
above  the  surface  of  the  earth.  Draw  the  dirt  well 
around  the  log  frame.  In  the  earth,  on  the  inside  of 
the  first  frame,  build  another  frame  of  logs,  leaving  a 
space  of  one  foot  between  the  two.  Fill  the  space 
between  them  with  sand  or  dry  earth.  Upon  the  top 
of  the  frame  lay  a plank  fioor,  the  upper  part  of  the 
floor  to  be  covered  with  earth  about  four  inches  deep. 
Then  a roof,  with  the  gable-end  opened  at  the  south, 
and  closed  at  the  north.  Have  a door  in  the  log  frame 
about  two  feet  square,  to  the  south.  After  the  pota- 
toes are  dug,  they  must  be  protected  from  the  sides 
and  bottom  by  dry  pine  leaves.  The  door  must  be 
kept  open  in  warm,  dry  days,  and  closed  in  cold,  damp 
weather,  and  always  at  night. 

A floor  of  poles  should  be  made  to  the  potatoe 
house. 

ANOTHER. 

Open  a hole  or  bed  about  a foot  deep,  in  high,  dry 
land  (deeper  would  be  better) ; put  the  potatoes  in  a 


64 


GARDENING. 


conical  form,  and  cover  with  fine  straw  and  corn 
stalks ; or  stalks  alone,  at  first,  and  then  with  earth 
from  eight  to  twelve  inches  deep  ; covering  lightly  at 
first,  and  increasing  the  quantity  of  earth  as  the  cold 
increases,  would  probably  be  better,  but  more  risk  is 
run  in  covering  too  lightly  than  too  heavily.  The 
only  advantage  in  putting  on  stalks,  is  to  keep  the 
earth  from  mixing  with  the  potatoes,  as  they  keep 
equally  well,  or  better,  to  put  the  earth  on  without 
either  straw  or  stalks.  A house  built  of  clay,  the 
walls  about  a foot  thick,  and  covered  (under  the  roof) 
in  the  same  manner,  was  found  not  to  preserve  pota- 
toes. When  a hill  is  opened,  remove  the  contents  to 
this  house  during  winter;  but  in  spring,  say  early  in 
May,  remove  the  potatoes  to  a dry  house  or  lot,  for 
if  left  in  the  hill,  they  sprout  or  become  too  moist 
and  soft  to  be  good.  The  yam  rarely  fails  to  keep 
till  new  potatoes  are  dug,  but  the  Spanish  can  seldom 
be  kept  so  late.  Large  hills  or  banks  never  keep  so 
well  as  small  ones.  About  twenty  bushels  are  suf- 
ficient. The  above  plan  has  proved  highly  successful 
after  much  experience. 

PRESERVING  IRISH  POTATOES 
Injurious  Effects  of  their  Tops. 

When  digging  your  potatoes,  spread  them  out  as 
much  as  possible  upon  the  ground,  in  order  that  each 
potato  may  feel  the  direct  influence  of  the  sun  and 
air;  and  do  not  dig  more  than  can  be  got  in  at  night, 
lest  they  have  to  be  exposed  out  twelve  or  twenty-four 
hours  with  nothing  over  them  but  a few  straggling 
tops,  as  a sort  of  apology  for  a covering.  It  is  recom- 
mended to  have  them  carried  into  the  cellar  or  bins 
as  soon  after  they  are  taken  from  the  hills  as  they  can 


GAllDENING. 


65 


be  conveniently.  The  bins  should  also  be  so  con- 
structed that  potatoes  can  be  excluded  from  air  and 
light  — in  short,  so  as  to  keep  them  in  a state  similar 
to  that  which  they  are  in  previously  to  their  being 
dug;  that  is,  secure  from  the  light  and  air,  with  a 
little  moisture  and  a temperature  sufficiently  low  to 
keep  them  from  vegetating. 

The  best  plan  is  to  make  a bin.  Put  some  sand  or 
turf  at  the  bottom,  cut  some  sods,  and  line  up  the 
ends  with  them,  and  when  the  potatoes  are  put  in, 
cover  them  over  with  sods,  and  beat  them  down  solid. 
This  keeps  them  moist  and  cool,  and,  no  doubt,  is  an 
excellent  plan.  The  light  has  a peculiar  action  on 
some  potatoes,  making  them  heavy  and  watery  or 
waxy,  and  strong  or  rancid  to  the  taste.  It  is,  per- 
haps, not  always  possible  to  prevent  this,  when  they 
have  suffered  from  some  disease  of  their  tops,  or  have 
been  disturbed  while  growing,  or  have  not  a suitable 
soil.  As  it  regards  the  tops,  it  is  generally  the  custom 
to  throw  them  down,  and  take  no  further  trouble 
about  them.  It  has  been  recommended  to  preserve 
them  when  green  for  fodder;  and  also  not  to  leave 
them  on  the  ground,  as  they  form  a harbor  and  breed- 
ing-place for  insects,  which  will  probably  injure  the 
next  crop,  especially  if  it  be  wheat.  During  the  past 
summer,  several  crops  of  wheat  that  succeeded  a po- 
tato crop,  were  injured  by  some  worm  or  insect.  It 
is  better,  either  to  gather  them  up  and  burn  them,  or 
throw  them  into  the  hog-yard,  for  manure. 

ANOTHER  MODE  OF  PRESERVING  POTATOES  FOR  FOOD. 

An  English  paper  says  that  to  preserve  potatoes  in 
a proper  state  for  food  for  many  years,  it  is  only  ne- 
cessary to  scald  them,  or  subject  them  to  a heated 
6* 


66 


GARDENING. 


oven  for  a few  minutes.  By  doing  this  they  will  never 
sprout,  and  the  farinaceous  substance  will  keep  good 
for  many  years,  provided  the  cortical  part  or  skin  be 
entire.  They  should  be  well  dried  after  being  scalded. 

TO  IMPROVE  THE  QUALITY  OF  THE  IRISH  POTATO. 

A way  has  been  recommended  for  improving  the 
potato  from  the  seed  of  its  own  apple.  Gather  the 
apples  of  the  blue  potato  when  fully  ripe,  and  wash 
out  the  seed,  and  dry  them.  In  the  spring  sow  them 
in  drills.  They  come  up  very  thick,  having  the  ap- 
pearance of  small  weeds.  In  two  or  three  weeks  they 
put  out  leaves,  having  the  appearance  of  potatoes ; 
then  thin  and  work  them.  In  the  fall  you  will  likely 
have  seed  of  various  shapes  and  complexions,  from 
which  select  four  or  five  kinds  in  the  spring,  and  plant 
each  separately.  This  is  said  to  improve  the  potatoes 
very  much  in  fiavor  and  quantity.  Wood-ashes  will 
improve  the  soil  for  the  potato. 

ON  THE  CULTURE  OF  THE  GRAPE-VINE.  - 

There  are  few  things  that  afford  more  pleasure  for  the 
same  expense  of  time  and  trouble,  than  a good  and  well 
managed  grape-vine.  The  following  plan  for  its  cul- 
ture has  proved,  after  many  experiments,  highly  suc- 
cessful:— An  Isabella  vine,  one  year  old  from  the 
layer,  having  a very  good  root,  was  planted  in  the 
spring  in  an  ordinary  soil,  of  rather  a sandy  quality, 
and  a wheel-barrow  load  of  wood-yard  manure  and  old 
lime-mortar  put  about  the  root.  As  soon  as  it  began 
to  grow,  all  the  buds  were  rubbed  off  but  one,  and 
that  was  trained  perpendicularly,  rubbing  oft*  during 
the  season  all  side-shoots ; and  when  it  had  reached 
to  the  top  of  a second  story  balcony,  the  end  was 


GARDENING. 


67 


nipped  off,  thus  stopping  its  further  growth.  In  the 
spring  following,  every  bud  but  two  at  the  top  of  the 
vine  were  rubbed  off,  and  those  two  were  trained 
along  the  front  of  the  balcony  on  a large  wire 
stretched  along  the  posts  for  their  support.  Every 
side-bud,  during  this  season,  was  also  rubbed  oft*  as 
at  first.  Both  shoots  made  about  thirty-five  feet  of 
growth  this  season.  In  the  second  spring,  every  joint 
on  the  horizontal  shoots  was  permitted  to  send  forth 
its’ buds,  and  to  grow  unmolested,  till  the  branches 
had  fairly  set  fruit,  generally  until  they  were  about 
eighteen  inches  long.  Then  the  end  of  each  branch 
was  nipped  off,  and  its  further  growth  prevented.  The 
perpendicular  stem  was  carefully  prevented  from  send- 
ing out  buds.  The  whole  plant  was  carefully  watched 
that  no  more  buds  might  be  permitted  to  grow — each 
one  being  rubbed  off  as  soon  as  it  appeared.  Thus 
from  about  the  middle  of  June,  the  vine  was  not  per- 
mitted to  form  any  new  wood.  During  the  season  the 
grapes  grew  uncommonly  well,  and  were  very  fine,  and 
every  one  ripened  in  good  season,  as  was  proved  by 
the  numerous  company  at  the  Horticultural  Society 
exhibition,  who  unanimously  pronounced  them  the 
finest  grapes  there.  The  produce  of  the  vine  was 
three  hundred  and  fifteen  bunches,  all  very  large,  and 
the  grapes  of  uncommon  size.  The  society  awarded 
to  them  its  first  premium  for  native  grapes.  Almost 
everybody,  however,  doubted  whether  the  plant  had 
not  been  injured  by  this  excessive  bearing  of  fruit; 
and  many  old  gardeners  considered  that  it  would  be 
killed  by  it.  The  writer  never  doubted  on  this  score. 
He  had  only  compelled  the  plant  to  make  fruit,  in- 
stead of  wood  to  be  cut  off  and  thrown  away ; and 


68 


GAEBENING. 


has  no  doubt  that  if  he  had  been  able  to  get,  the  sea- 
son before,  a greater  length  of  wood  for  fruit  branches, 
the  plant  would  have  supported  a much  larger  quan- 
tity of  fruit.  On  trimming  the  vine,  preparatory  to  its 
bearing  the  third  year,  there  was  very  little  wood  to 
be  cut  off.  Only  two  buds  were  left  on  each  bi^anch 
of  last  year’s  growth,  and  these  are  now  growing,  and 
showing  fruit-buds  very  finely.  The  vine  is  not  dead, 
nor  does  it  appear  to  have  been  injured  in  the  least 
by  last  year’s  hard  work.  So  far,  the  experiment  is 
highly  successful,  and  we  now  feel  authorized  to 
recommend  this  plan  to  all  who  love  fine  fruit.  It 
must  be  borne  in  mind  that  the  experiment  was  made 
with  the  Isabella  grape  ; we  of  course  cannot  say  any- 
thing about  its  applicability  to  other  kinds,  from  expe- 
rience ; but  the  same  reasoning  applies  with  equal 
force  to  all  kinds.  If  the  powers  of  a plant  can  be 
turned  from  the  formation  of  wood  to  that  of  making 
fruit,  as  we  have  proved  it  can  be,  in  the  case  of  the 
Isabella  grape,  we  do  not  see  any  reason  why  the  ex- 
periment may  not  be  successful  with  all  kinds  of 
grapes  and  fruit.  One  thing  we  do  know,  that  a 
plant  that  bears  fruit  does  not  grow  as  much  as  one 
that  does  not;  and  we  are  hence  authorized  to  infer, 
that  the  power  of  the  plant  may  be  directed  at  plea- 
sure, either  to  the  growth  of  fruit  or  of  wood  — that 
by  suppressing  the  one,  you  may  increase  the  other, 
to  a very  great  extent.  It  may  be  observed  that 
this  vine  occupies  no  room  at  all  in  the  garden. 
It  grows  close  in  the  corner  of  the  house,  a sin- 
gle stem  ascending  fourteen  feet  to  the  balcony, 
when  it  starts  oft*  horizontally  as  above  described, 
along  the  balcony.  Thus  every  house  in  any  city  that 


GARDENING. 


69 


has  a j’ard  at  all,  so  that  the  vine  may  be  set  in  the 
earth,  may  have  just  such  a supply  of  delicious  grapes 
as  the  writer  of  this  had  last  fall. 

ANOTHER  WAY  TO  CULTIVATE  THE  GRAPE-VINE. 

Why  so  little  attention,  comparatively,  is  bestowed 
upon  the  culture  of  the  grape  in  this  country,  where 
there  are  so  many  acres  of  poor  land,  of  little  value 
in  an  agricultural  point  of  view,  but  on  which  vines 
would  flourish  and  produce  largely,  and  yield  a 
profltable  return,  is  truly  surprising.  The  mode  of 
culture  here  suggested  offers  ample  means  for  pro- 
curing an  abundant  supply  of  this  delicious  fruit,  as 
hundreds  of  pounds  might  annually  be  produced  upon 
the  surface  of  walling ; for  every  house  in  town  and 
country  has  more  or  less  spare  walling,  which  is 
deemed  of  no  value,  and  might  be  turned  into  inva- 
luable account  in  the  production  of  the  fruit  of  the 
vine.  There  is  not  a single  point  of  culture  in  the 
whole  routine  of  the  management  of  the  vine,  the 
knowledge  of  which  is  so  important  as  that  which 
enables  the  cultivator  to  discover  with  accuracy  the 
greatest  quantity  of  fruit  he  can  annually  extract  from 
it  without  checking  its  growth,  or  impairing  its  vital 
powers ; for  it  is  well  known,  that  the  generous  flavor 
of  grapes,  and  the  vital  energies  of  the  vine,  are  much 
aftected  by  over-cropping.  'No  vine  under  three  inches 
in  girth  ought  to  be  suffered  to  ripen  any  fruit,  and 
the  great  end  to  be  attained  is  the  flavor  of  the  grape 
that  is  used  for  the  table,  and  this  is  regulated  by  the 
circumstances  under  which  they  ripen;  one  of  which 
is,  the  quantity  of  grapes  suffered  to  remain  and  ripen 
as  compared  with  the  strength  of  the  vine.  Some 
vines  show  more  fruit  than  others,  but  the  power  to 


70 


GARDENING. 


ripen  is  nearly  equal  in  all.  The  warmer  the  aspect, 
the  greater  perfection  does  the  grape  attain  in  our 
climate,  as  is  already  demonstrated  in  the  hot-houses; 
but  it  is  not  warmth  alone;  shelter  is  equally  neces- 
sary. There  is  no  period  in  the  growth  of  the  vine, 
from  the  moment  it  is  planted  until  it  attains  the 
greatest  extremity  of  its  growth,  in  which  any  move- 
ment of  the  wind  will  not  hav.e  a greater  or  less  per- 
nicious effect  on  its  well-being;  for  its  perspiration  is 
so  great  through  its  large  leaves,  that  a great  supply 
of  sap  is  necessary  every  moment,  through  the  growing 
season,  to  enable  it  to  recruit  its  loss.  Every  wind 
that  blows  on  the  foliage  of  the  vine  deranges  its 
functions,  and  retards  the  growth  of  the  plant  and 
the  ripening  of  its  fruit,  in  proportion  to  its  duration 
and  violence.  An  aspect  due-south  is  a very  good 
one,  but  the  south-west  winds  form  a drawback  to  its 
excellence.  The  best  is  east  by  north.  I have  seen  the 
black  Hamburg  attain  great  perfetition  in  this  aspect. 
The  soil  most  congenial  to  the  growth  of  the  vine  is  a 
light,  rich,  sandy  loam.  One  reason  why  grapes  will 
not  ripen  on  open  walls  is,  the  great  depth  of  mold 
in  which  the  roots  of  vines  are  suflfered  to  run,  which 
supplies  them  with  too  great  a quantity  of  moisture. 
The  subsoil  should  be  of  dry  materials,  for  it  is  not 
mere  earth  the  roots  require,  but  air  also.  Each  root 
requires  a peculiar  temperature,  and  all  flourish  best 
in  a stony  soil. 

TO  PRUNE  GRAPE-VINES  TO  ADVANTAGE. 

In  pruning  vines,  leave  some  new  branches  every 
year,  and  take  away  (if  too  many)  some  of  the  old, 
which  may  be  of  great  advantage  to  the  tree,  and 
will  much  increase  the  quantity  of  fruit.  When 


GARDENING. 


71 


training  the  vine,  leave  two  knots  or  buds,  and  cut 
them  off  the  next  time ; for  usually  the  two  buds 
yield  a bunch  of  grapes.  Vines,  thus  pruned,  bear 
abundantly,  whereas  others  that  have  been  cut  close, 
to  please  the  eye,  yielded  little  or  no  fruit. 

REMEDY  AGAINST  MILDEW  OF  GRAPES. 

Take  a pint  and  a half  of  sulphur,  and  a lump  of 
the  best  unslacked  lime;  put  them  in  a vessel  of 
about  seven  gallons  measurement:  let  the  sulphur 
be  thrown  in  first,  and  the  lime  over  it ; then  pour 
in  a pailful  of  boiling  water ; stir  it  well,  and  let  it 
stand  half  an  hour : then  fill  the  vessel  with  cold 
water,  and  after  stirring  well  again,  allow  the  whole 
to  settle.  After  it  has  become  settled,  dip  out  the 
clear  liquid  into  a barrel,  and  fill  the  barrel  with 
cold  water,  and  it  is  then  fit  for  use.  Next  proceed 
with  a syringe  holding  about  a pint  and  a half,  and 
throw  the  liquid  with  it  on  the  vines  in  every  direc- 
tion, so  as  completely  to  cover  the  foliage,  fruit, 
and  wood.  This  should  be  done  when  the  fruit 
is  just  forming  and  about  one-third  the  size  of  a 
pea:  it  may  be  continued  twice  or  thrice  a week 
for  two  or  three  weeks.  The  whole  process  for  one 
or  two  hundred  grape-vines  need  not  occupy  more 
than  half  an  hour. 

MANAGEMENT  OF  FRUIT-TREES. 

The  following  suggestions,  as  to  the  use  of  lime 
around  fruit-trees,  are  worthy  of  attention.  In  the 
autumn,  we  laid  bare  the  roots  of  a number  of  un- 
thrifty apple,  pear,  and  peach  trees,  and  leaving  them 
exposed  during  the  winter,  returned  the  dirt  in  the 


72 


GARDENING. 


spring,  and  applied  to  the  roots  of  each  tree  about  half 
a bushel  of  gas-lime.  Last  year  the  trees  seemed  greatly 
improved,  and  the  pears  bore  more  than  three  times 
as  much  as  they  did  the  two  previous  years ; the  limbs 
had  to  be  propped  up,  and  the  fruit  seemed  improved. 
We  treated  some  old  quince-trees  in  a similar  manner 
with  success.  Ashes  are  a good  substitute  for  lime, 
and  ordinary  lime  would  probably  do  as  well  as  the 
gas-lime.  Exposing  the  roots  of  trees  occasionally 
during  the  winter,  it  is  well  known,  is  very  salutary. 

I have  perfect  faith  in  the  beneficial  use  of  calcare- 
ous substances  applied  to  the  roots  of  trees,  sensible, 
as  has  been  observed,  that  ‘^oxygen  is  the  basis  of 
acidity,’’  with  which  all  putrid  substances  are  charged; 
and  it  is  with  this  view  that  Major  Reybold,  of  Dela- 
ware, the  first  of  the  cultivators  of  the  peach  (for  he 
and  his  sons,  and  sons-in-law,  now  number  70,000 
peach  trees-planted  in  orchards),  is  at  this  time  actively 
engaged  in  dressing  his  trees  with  shell-marl  by  de- 
positing a quantity  at  the  root  of  every  tree,  to  be 
pulverized  by  the  frosts  of  the  ensuing  winter.  He 
also  cultivates  his  orchard  with  the  plow,  turning  a 
shallow  furrow  over  the  whole  surface  of  the  land, 
three  times  during  the  summer,  — a weighty  aflair, 
seeing  that  one  of  these  orchards  contains  more  than 
one  hundred  acres ; by  these  means  he  conceives  that 
he  renovates  the  land  and  benefits  the  health  of  the 
trees,  which  are,  indeed,  in  full  vigor,  although  many 
of  them  are  very  old,  and  as  large  as  some  apple-trees 
of  mature  growth.  One  of  the  proprietors  of  a 
lime  quarry,  mentioned  that  lime,  which  was  proved 
by  analysis  to  yield  96.6  per  cent,  of  carbonate,  and 
not  a trace  of  magnesia,  increased  the  size  of  the 


GARDENING. 


73 


fruit  of  an  apricot-tree  three-fold,  by  digging  in  around 
its  roots  a quantity  of  lime,  adding  also  to  its  flavor 
in  an  equal  degree. 

MANAGEMENT  OF  FRUIT  TREES. 

In  the  first  place,  allow  me  to  say  that  the  disease 
of  the  peach-tree  called  and  known  as  the  yellows,  is 
not  contagious,  and  I will  hold  myself  ready  to  prove, 
not  theoretically  or  speculatively,  but  practically,  that 
there  is  no  such  thing  as  a healthy  peach-tree  being 
infected  by  another  standing  adjacent  and  having  the 
yellows.  I will  not  say  that  this  or  any  other  disease 
cannot  be  inoculated ; but  if  it  can,  I have  not  been 
able  to  do  it  in  several  experiments  made  for  the  pur- 
pose. 

I will  endeavor  to  detail  some  of  my  experiments 
and  observations  in  regard  to  the  yellows,  &c.,  and 
believe  that  I can  show  it  to  be  the  result  of  error  in 
their  culture.  This  farm  had  upon  it,  a small  apple 
orchard,  the  trees  standing  at  distances  of  thirty-two 
feet;  between  the  rows  of  apple-trees,  peach-trees 
were  planted,  at  distances  of  sixteen  feet  tree  from 
tree.  The  peach-trees  were  in  a very  unhealthy  con- 
dition ; some  of  them,  being  in  the  last  stage  of  the 
disease  called  the  yellows,  ceased  to  live  after  that 
year ; others  not  so  bad,  but  having  the  disease  in  the 
worst  form  (every  part  of  the  tree  being  afiected), 
received  my  care  and  attention.  My  first  desire  was 
to  get  rid  of  the  peach-worm,  which  I readily  accom- 
plished by  the  use  of  salt  and  saltpetre  around  the 
trunks  of  the  trees,  &c.,  and  at  the  same  time  I gave 
to  those  trees  producing  good  fruit,  a top-dressing  of 
manure.  Two  years  after,  my  orchard  was  entirely 
7 


74 


GARDENING. 


free  from  the  worm,  and  appeared  in  a healthy  con- 
dition, with  the  loss  of  only  three  trees  out  of  about 
forty  that  had  the  yellows. 

The  orchard  being  in  good  health,  I resolved  to 
test  rny  then  theoretical  views;  having  planted  a few 
trees  to  supply  me  with  fruit  in  case  these  should  be 
destroyed,  I went  more  cheerfully  to  work,  and  select- 
ed eight  trees  standing  in  a row,  and  had  the  grourd 
manured  for  about  ten  or  twelve  feet  on  each  side  of 
the  row  of  trees;  it  was  then  plowed,  and  potatoes 
were  planted  in  every  third  furrow,  this  furrow  re- 
ceiving an  additional  quantity  of  manure.  The 
balance  of  the  orchard  was  plowed  during  the  month 
of  September ; a part  thereof  received  a dressing  of 
manure,  and  was  plowed  in;  another  part  was  ma- 
nured after  being  plowed,  and  a third  part  was  left  with- 
out manure  ; the  whole  orchard  was  sown  with  wheat, 
and  the  following  spring  with  clover.  The  effect  was, 
that  a large  majority  of  the  peach-trees  showed  some 
symptoms  of  disease,  but  more  perceptible  on  those 
where  there  was  no  manure,  where  the  manure  was 
turned  under,  and  where  the  potatoes  were  planted. 
Of  the  eight  trees  where  the  potatoes  were  planted,  I 
was  resolved  on  saving  four  of  them  if  possible,  for 
here  I thought  the  greatest  amount  of  injury  was 
done  (though  I have  thought  differently  on  this  sub- 
ject since),  yet  in  this  case  the  injury  met  my  fullest 
expectation,  and  the  four  trees  unattended  to  had  the 
yellows  and  were  about  to  die,  when  two  friends, 
both  peach-growers,  came  to  see  ni}^' orchard;  these 
gentlemen,  pointing  to  three  of  these  trees,  asked  if 
I could  cure  them ; I told  them  it  might  be  possible, 
although  they  were  very  far  gone ; their  remark  was, 
;hat  they  thought  these  trees  could  not  be  restored  to 


GARDENING. 


75 


health.  The  middle  one  of  these  three  trees,  being 
most  diseased,  was  selected  by  me  to  be  cured ; and 
if  those  friends  will  call  and  see  me  in  September 
next,  I will  promise  to  give  them  some  perfectly 
sound  fruit,  to  be  gathered  from  this  tree,  though  the 
fruit  is  not  of  a very  good  kind.  The  other  two 
trees  died  for  want  of  attention,  and  were  cut  down 
this  spring.  Now  this  is  one  instance  of  which  I 
have  ample  testimony  of  this  disease  being  curable, 
though  it  is  not  the  first  instance  of  cure  with  me  by 
very  many.  The  disease  was  produced  by  the  plow, 
and  the  cure  by  rest,  with  a top-dressing  of  stable 
manure  and  ashes. 

I deem  it  unnecessary  to  say  anything  more  about 
my  orchard  at  present,  but  beg  your  indulgence  to 
permit  me  to  ask  attention  to  the  effect  produced  from 
plowing  orchards.  A person  living  within  two  miles 
of  me,  has  an  apple  orchard  that  was,  to  within  the 
last  three  years,  a most  prolific  orchard,  but  in  con- 
sequence of  some  of  the  trees  putting  on  the  appear- 
ance of  decay,  he  thought  that  to  manure  and  plow 
it  would  be  of  service ; this  he  did  three  years  ago, 
and  the  orchard  producing  no  fruit  the  next  year,  and 
the  trees  appearing  more  unhealthy,  he  manured  and 
plowed  again ; but  still  he  has  no  fruit,  and  his  trees 
are  growing  worse  instead  of  better.  Another  per- 
son about  seven  miles  distant,  has  an  apple  orchard 
that  he  has  worked  in  corn  three  years  ago ; one  of 
his  people  being  at  my  house  the  year  following,  I 
inquired  if  there  was  any  fruit  on  the  trees : “ No : 
the  frost  has  killed  all  the  apples.'’  I then  asked 
him  about  trees  standing  in  different  parts  of  the 
orcliard,  where  I J^new  they  could  not  plow,  and 
was  told  these  trees  were  full  of  fruit,  and  that  the 


76 


GARDENING. 


frost  did  not  hurt  them.”  I desired  him  to  say,  the 
next  time  he  was  asked  wh}^  these  trees  were  full  of 
fruit  and  the  others  barren,  that  they  had  not  been 
injured  with  the  plow.  I could  give  very  many  in- 
stances of  this  kind,  but  my  object  being  to  call  atten- 
tion to  this  matter,  I will  ask  every  one  to  make  his 
own  observations  and  comparisons ; let  every  farmer 
look  into  his  neighbor’s  orchard  and  his  own,  and  see 
what  the  eflect  of  plowing  is  when  compared  with  the 
unplowed  orchard  adjacent  to  that  plowed;  let  him 
call  to  recollection  the  fine  orchard  planted  by  his 
father,  that  is  going  into  decay,  and  ask  himself  the 
cause,  and  he  will  receive  more  knowledge  upon  this 
subject  than  could  be  derived  from  volumes  written 
upon  orchards — though  I would  strongly  recommend 
the  perusal  of  all  works  written  upon  the  subject  of 
our  business;  the  avocations  of  life  are  alwaj'S  pro- 
moted by  a proper  and  strict  inquiry  after  truth,  and 
no  agent  should  be  neglected  to  the  advancement  of 
so  desirable  an  end. 

My  system  is  to  work  a tree  just  as  I do  the  corn 
plant;  the  one  as  an  annual,  the  other  as  a perennial ; 
give  the  tree  all  the  cultivation  it  is  to  have  while 
young,  and  before  a set  of  organs  are  wanted  for  the 
perdurable  formation  of  fruit;  and  when  the  tree  puts 
on  the  appearance  of  premature  decay,  I give  it  a coat 
of  manure  spread  upon  the  surface  of  the  ground: 
this  I apply  in  the  fall  of  the  year,  always  preferring 
long  to  short  manure,  and  when  ashes  are  deemed 
necessary,  I have  put  them  on  in  the  spring. 

Shall  I say  a word  here  about  peach-trees  many 
years  ago,  which  Mr.  Downing  represents  to  have 
grown  anywhere  in  the  United  States,  south  of  43° 
of  latitude?  Well,  at  that  time  there  was  but  little 


GARDEN  I NO. 


77 


demand  for  peaches,  as  a market  fruit,  and  they  were 
for  the  most  part  converted  into  pork  and  brandy. 
For  these  purposes,  it  did  not  answer  at  that  period 
of  time,  to  pick  them  off  the  trees  by  hand,  but  a neat 
grass  lay  was  considered  as  indispensable  to  facilitate 
their  collection,  as  step-ladders  are  at  the  present  day. 
The  peaches  then  were  shaken  off  the  trees,  and  the 
best  selected,  either  for  drying  or  for  the  still,  and  the 
hogs  disposed  of  the  remainder. 

There  %ere  several  reasons  why  orchards  were  not 
destroyed  at  that  time  by  tillage,  and  perhaps  the 
most  prominent  one  was  that  a grain  crop  in  4he 
orchard  would  prevent  or  retard  the  gathering  of  the 
peaches,  which,  by  the  by,  were  worth  more  than  any 
grain  crop  that  could  be  grown  in  the  orchard ; but 
whenever  an  old  peach  - orchard  was  plowed  a few 
times,  a new  one  had  to  be  planted,  or  at  least  such 
was  the  case  30  years  ago,  on  some  farms,  to  my  cer- 
tain knowledge.  I do  not  wish  to  be  understood  that 
the  peach-tree  can  be  grown  at  the  present  time  with 
the  same  facility  it  could  then,  for  I have  no  doubt 
that  the  pabulum  necessary  for  the  support  of  this 
tree  has  become  in  a great  measure  exhausted  from 
the  soil,  but  I presume  it  can  be  restored ; if  so,  we 
must  get  ‘^the  neighbors”  to  resuscitate  their  soils 
and  to  form  a good  stock  hy  proper  tillage ; but  when 
the  trees  come  into  full  bearing,  we  must  then  feel 
satisfied  with  whatever  Nature  may  be  pleased  to  do 
in  the  premises,  for  any  stirring  of  the  soil  after  this 
period  of  growth  is  obtained,  has  a tendency  to  bring 
the  orchard  into  decay,  of  which  I can  show  hundreds 
of  surviving  witnesses. 

A careful  inquiry  will  show  that  the  peach-tree 
began  to  decline  about  the  close  of  our  last  war  with 
7 * 


78 


GARDENING. 


England;  grain  commanding  a very  high  price  at 
that  time,  peaches  were  only  considered  in  a second- 
ary point  of  view,  and  orchards  that  probably  had 
not  been  disturbed  with  the  plow  for  15  or  20  years 
previous,  were  then  put  in  wheat,  corn,  &c.  This 
soon  brought  the  orchards  into  decay,  and  in  many 
instances  they  were  not  replaced ; and  when  replant- 
ed, they  have  been  treated  very  differently  from  the 
original.  We  must  now  have  a crop  of  grain,  grass, 
or  roots,  but  in  former  times  such  things^were  not 
expected  from  a peach  orchard  after  it  began  to  pro- 
duce full  crops  of  fruit. 

ON  THE  CULTURE  OF  THE  PEACH-TREE. 

Having  bestowed  much  time  and  attention  on  the 
cultivation  and  preservation  of  fruit-trees,  the  follow- 
ing are  the  results  of  many  experiments.  After  adopt- 
ing various  modes  in  rearing  the  peach-tree,  none 
succeeds  so  well  as  the  following:  In  the  fall  of  the 
year  I bury  the  peach-stones  (from  which  I design  to 
raise  trees)  in  a hole  under  six  or  eight  inches  of 
earth,  to  remain  there  until  the  following  spring, 
when  I take  them  up,  and  after  cracking  the  stone 
carefully,  so  as  not  to  injure  the  kernels  (most  of 
which  will  be  found  swollen  and  ready  to  sprout),  I 
Ihen  plant  them  in  a trench  eight  or  ten  inches  apart, 
where  they  are  suffered  to  remain  until  the  plant  has 
acquired  a growth  of  three  or  four  inches  in  hight, 
when  I transplant  them  to  the  place  designed  for  my 
peach-orchard,  placing  small  stones  about  the  plant, 
to  preserve  them  from  being  trod  upon  by  the  cattle, 
&c.  It  is  unnecessary  to  be  more  explicit  on  this  part 
of  the  subject;  every  farmer  is  acquainted  with  the 
mode  of  rearing,  which  is  emphatically  trifling,  com- 


GARDENING. 


79 


pared  with  the  preserving  of  this  valuable  and  deli- 
cious fruit-tree.  Few  have  turned  their  attention 
to  it,  and  of  the  few  the  smallest  number  have  suc- 
ceeded : perhaps  none  have  fully  in  preserving  the 
peach-tree  from  decay  for  any  length  of  time.  I have, 
however,  prevented  the  destruction  of  my  trees  for 
several  successive  seasons,  and  am  entirely  convinced 
of  the  efficacy  of  my  plan  in  destroying  an  insect, 
which,  of  all  other  things,  I believe  most  pernicious 
to  the  tree.  It  is  a fact,  of  which  perhaps  few  farmers 
are  aware,  that  the  peach-tree  receives  its  death  by  an 
insect  of  the  fly-kind,  which  annually  deposits  its  eggs 
in  the  bark  of  the  root  of  the  tree,  sometimes  at  or 
near  the  surface  of  the  ground,  but  most  generally 
under  the  surface.  The  egg  is  deposited  by  making 
small  perforations : these  are  sometimes  numerous, 
and  from  the  circumstance  of  a gum  issuing  out  of 
the  wounded  parts,  there  is  no  doubt  that  it  ma- 
terially injures  the  health  of  the  tree.  Knowing  this 
to  be  a fact,  and  believing  the  insect  just  alluded  to, 
to  be  the  primary,  if  not  the  sole  cause  of  the  failure 
of  our  peach  orchards,  I tried  a variety  of  methods  to 
destroy  them,  and  found  the  following  to  have  the 
desired  efiect:  In  the  fall  of  the  year,  when  the 
eggs  are  deposited,  I take,  for  a grown  tree,  a hand- 
ful of  tobacco-stems,  or  what  will  do  equally  as  well, 
about  half  a gallon  of  wood-ashes ; and  after  baring 
the  roots,  lay  either  of  them  on  and  about  the  trunk, 
and  cover  the  whole  with  earth.  The  amber  of  the 
tobacco,  and  the  ley  of  the  ashes,  are  both  fatal  to  the 
embryo  insect,  and  will  effectually  destroy  it.  For 
young  and  healthful  trees  a much  smaller  quantity 
will  do,  as  they  are  seldom  disturbed  by  the  insect, 


80 


GARDENING. 


from  the  circumstance  of  their  roots  beins;  less  ex- 
posed  than  those  of  an  old  tree. 

Many  farmers,  in  my  opinion,  injure  the  health  of 
peach-trees,  and  bring  on  premature  decay  by  prun- 
ing. I have  tried  them  with  and  without  pruning, 
and  am  decidedly  against  using  the  pruning-hook  at 
all.  The  reasons  in  favor  of  this  plan  are  obvious. 
I suffer  the  tree  to  grow  as  Nature  pleases^  which  it 
does  in  the  manner  best  calculated  to  withstand  the 
shocks  of  storms,  and  to  bear  its  fruit  without  props. 
In  pursuing  an  opposite  plan,  by  cutting  off  the  first 
branches  that  appear,  a long  body  is  formed,  and  the 
tree  ultimately  divides  in  two  or  three  main  branches, 
which,  when  loaded  with  fruit,  or  during  high  winds, 
are  apt  to  split  asunder,  and  the  death  of  the  tree  en- 
sues. It  is  true  I have  found  it  necessary  sometimes 
to  prop  my  trees  ; but  they  never  attain  a great  height, 
and  take  the  shape  which  is  given  to  them  by  nature. 
The  load  is  so  equally  distributed  that  the  necessary 
propping  is  easily  done.  In  addition  to  what  I have 
already  stated,  it  may  not  be  improper  to  add,  that  an 
intelligent  farmer  informed  me,  that  merely  to  keep 
the  earth  about  the  root  of  the  tree  in  the  fall  of  the 
year,  and  removing  it  again  when  the  winter  sets  in, 
W'ould  destroy  the  insect,  whose  eggs  would  then  be 
exposed  to  the  severe  frost.  I have  never  tried  this 
experiment,  but  am  of  opinion  that  it  would  have  a 
good  effect.  From  its  simplicity  it  is  well  worthy  a 
trial. 

I prefer  ashes,  because  they  are  always  at  hand, 
besides  being  a good  manure  for  peach-trees.  I have 
found  a sandy  soil  best,  both  for  a nursery  and 
orchard. 


GARDENING. 


81 


PLANTING  APPLE-ORCHARDS. 

The  following  mode  of  planting  an  orchard  of 
apple-trees  is  possessed  of  many  advantages.  Ac- 
cording to  the  common  mode,  the  trees  are  planted 
fifty  feet  apart,  to  give  them  room  to  spread  to  their 
full  extent,  and  that  the  ground  may  be  worked  be- 
tween them  for  their  benefit,  as  well  as  for  the  crop  . 
produced.  The  disadvantages  arising  from  this  plan 
are  so  many,  as  to  have  suggested  the  one  now  pro- 
posed in  place  of  it.  The  disadvantages  attending 
the  usual  mode  of  cultivation  are : — 

1st.  The  trees  grow  up  with  a straight  body,  six  or 
seven  feet  high,  before  they  are  suftered  to  produce 
their  limbs.  This  large  body  is  soon  filled  with 
worms  under  the  bark,  which  is  pecked  into  holes  all 
around  by  the  small  wood-pecker  searching  after 
them.  These  two  causes  soon  bring  on  the  canker, 
which,  in  a little  time,  occasions  the  decay  and  death 
of  the  trees. 

2d.  They  frequently  grow  crooked  and  deformed, 
which  is  not  only  unsightly,  but  a great  injury. 

3d.  Their  bodies  and  large  branches  become  full 
of  moss,  and  harbor  insects  which  prey  upon  them. 

4th.  The  trees  planted  thus,  and  especiallj^  where 
the  ground  is  cultivated  between  them,  grow  luxu- 
riantly, throw  out  large  branches,  and  form  high 
trees  with  great  heads : thus  exposing  them  to  the 
fury  of  the  winds,  which  sometimes  break  off*  large 
branches,  and  which,  whenever  it  happens,  if  care 
is  not  taken  to  smooth  the  wound,  and  protect  it 
from  the  air,  bring  on  disease  and  decay.  It  also 
renders  the  fruit  liable  to  be  blown  down,  to  the 


82 


GARDENING. 


great  loss  of  the  proprietor.  They  are,  besides,  more 
difficult  to  prune  and  keep  in  order.  Their  fruit  is 
more  difficult  and  expensive  to  gather,  owing  to  the 
hight  and  extent  of  the  head,  and  they  seldom  bear 
more  than  every  other,  or  every  third,  year. 

By  the  following  mode,  all  these  disadvantages, 
it  is  believed,  will  be  avoided.  The  trees  are  to 
be  planted  at  every  twenty  feet;  the  second  spring 
after  planting,  head  them  down  at  about  three  feet 
from  the  ground,  so  as  to  let  four  branches  arise  from 
the  part  left,  taking  care  to  pare  away  the  part  from 
the  highest  branch  down  close,  so  as  to  let  the  grow- 
ing bark  cover  the  wound  as  soon  as  possible.  This 
ought  always  to  be  well  covered  with  Forsyth’s  com- 
position, until  the  scar  is  completely  overgrown  by 
the  new  wood.  The  following  spring  prune  all  the 
four  branches,  which  ought  to  be  trained  as  regularly 
as  they  can  be  had  on  all  sides  of  the  body,  each 
about  a foot  long,  and  suffer  each  of  them  to  put  out 
two  shoots,  rubbing  oS  with  the  finger  all  beside 
them.  Thus  you  will  have  from  this  time  eight 
branches  to  form  its  head,  and  a body  only  about  two 
feet  long.  All  these  eight  branches  are  to  be  allowed 
to  grow  until  the  tree  comes  into  bearing,  taking  care 
to  allow  no  strong-growing,  spongy  shoot  to  grow  be- 
yond its  fellows,  but  keeping  all  of  equal  growth  and 
size.  When  the  tree  comes  to  bear,  four  of  these 
branches, — every  other  one, — are  to  be  headed  down, 
each  to  its  lowest  shoot,  which  is  to  be  trained 
into  the  vacancy  that  has  been  made  by  lopping 
away  the  parent  branch.  While  these  four  branches 
are  in  the  progress  of  making  new  wood,  the  four 
that  have  been  left  are  bearing,  which  they  will  do 


GARDENING. 


83 


plentifully  for  three,  four,  or  five  years,  until  the  new 
wood  has  come  into  a bearing  state,  which  may  be 
known  by  the  fruit -buds  which  they  will  show 
in  every  part.  When  these  new  branches  have 
arrived  at  this  state,  then  cut  out  the  four  old  ones 
that  have  borne  fruit,  and  are  now  getting  up  pretty 
high,  and  bearing  mostly  on  their  tops.  Take  care  in 
cutting  out  these  old  branches  to  do  it  as  low  as  you 
can,  and  where  their  lowest  shoot  is,  however  small, 
or  where  there  is  even  the  appearance  of  a bud  to 
shoot  forth  and  renev/  them.  These  are  to  be  trained 
in  the  same  manner  as  before  directed  for  the  first 
that  were  cut  out,  until  they  arrive  at  the  state  and 
size  to  bear  fruit  in  their  turn  again,  when  the  last 
bearing  ones  once  more  undergo  the  same  operation, 
and  so  on  alternately. 

Note  particularly  in  pruning,  or  in  cutting  away 
these  branches,  that  it  must  be  always  done  so  near  to 
the  shoot  or  bud  that  grows  to  furnish  the  branch  in 
the  place  of  the  one  cut  away,  that  the  growing  wood 
may  cover  the  wound  as  soon  as  possible.  In  all 
cases  where  the  knife  is  used,  or  any  injury  done  in 
any  way,  the  part  must  be  smoothed,  and  the  com 
position  applied  without  delay,  at  any  season.  The 
stems,  or  bodies  of  the  trees,  and  the  branches,  are, 
once  a year  at  least,  to  be  washed  with  soft  soap  and 
water,  which,  hy  encouraging  their  growth,  and  pre- 
venting moss  and  insects  from  harboring  therein,  is 
of  essential  service  to  them.  The  advantages  of  this 
mode  are, 

1st.  The  bodies  being  so  short  are  easily  kept  clear 
and  free  from  insects,  and  of  course  from  the  wounds 
made  by  the  wood-pecker  in  searching  for  them,  and 


84 


GARDENING. 


thus  kept  healthy  and  thriving,  and  of  course  highly 
fruitful. 

2d.  They  cannot  but  be  straight,  with  as  many 
branches  on  the  one  side  as  the  other,  by  which  the 
sap  is  regularly  dispersed,  conducing  to  the  beauty, 
regularity,  and  health  of  the  trees. 

3d.  The  trees  are  thus  kept  in  perpetual  youth, 
health,  and  fertility,  and  yield  an  annual  crop. 

4th.  They  are  not  subject  to  be  broken  by  the  high 
winds,  nor  their  fruit  to  be  lost  by  being  broken  off. 

5th.  They  can  never  contract  moss  on  either  body 
or  branches,  which  greatly  injures  the  large  tree. 

6th.  Their  fruit  is  easily  thinned,  and  more  easily 
gathered,  and  at  less  expense;  and  lastly,  the  plea- 
sure arising  from  an  orchard  thus  growing  and  thus 
kept  is  naturally  and  properly  enhanced  by  the  consi- 
deration of  its  superior  profitableness. 

Let  any  one  go  through  the  State,  or  the  United 
States,  and  I will  venture  to  say,  that  he  will  find 
almost  every  orchard  with  the  body  of  the  trees  drilled 
in  holes,  and  their  branches  covered  with  moss ; many 
of  the  trees  bent  and  crooked;  much  old,  naked, 
barren,  and  even  dead  wood  upon  them,  and  scarcely 
one  that  bears  every  year.  To  all  those  whose  orchards 
are  in  this  state,  this  mode  offers  the  only  way  to 
resuscitate  and  renovate  them.  Cut  down  trees  that 
are  crooked,  wounded,  irregular,  diseased,  or  decayed, 
and  train  up  the  best  and  strongest  shoot  that  will 
put  up  from  the  part  left,  or  from  the  root,  and  by 
managing  them  as  above  directed,  in  a few  years  a 
young,  healthful  orchard  will  take  the  place  of  an 
old,  cankery,  decayed,  unsightly,  and  unfruitful 
one.  It  is  scarcely  necessary  to  add,  that  the  more 


GARDENING. 


85 


the  ground  is  stirred  between  the  trees  the  more 
they  will  grow  and  flourish.  The  best  manure  for 
them  is  marsh  mud;  salt  marsh,  if  to  be  had,  but 
never  fresh  stable  manure.  The  salt  in  the  mud  con- 
duces to  the  health  of  the  trees,  destroys  slugs,  worms, 
and  insects,  and  this  manure  carries  no  weeds  into  the 
orchard. 

A comparison  of  the  productiveness  and  profit  of  an 
orchard  cultivated  in  the  old  way,  with  one  treated  in 
the  manner  now  proposed,  will  show  the  superiority 
of  the  latter  over  the  former  in  a strong  point  of  view. 
An  acre  will  contain  only  sixteen  trees  at  fifty  feet 
apart,  whereas  it  will  contain  two  hundred  at  twenty 
feet ; the  first  only  bears  every  other  year.  Let  us 
then  take  them  when  in  full  bearing,  and  see  their 
product  for  a space  of  ten  years.  We  will  allow 
each  large  tree  to  bear  twenty  bushels ; this  will 
give  16  by  20  = 320  bushels  for  the  acre;  and  as  the 
trees  only  bear  half  the  time,  consequently  in  the  ten 
years  they  will  produce  sixteen  hundred  bushels.  Al- 
low only  five  bushels  per  tree  for  the  small  orchard, 
the  hundred  trees  in  the  acre  will  produce  five  hun- 
dred bushels,  and  as  they  bear  every  year,  the  ten 
years  will  give  five  thousand  bushels.  If  it  be  said 
the  allowance  of  five  bushels  is  too  much  for  a small 
tree,  let  it  be  remembered  that  this  tree  is  always 
in  a healthy  and  fruitful  state ; that  its  bearing  being 
renewed  every  four  or  five  years,  it  is  always  young 
and  lusty,  and  able  to  bear  a good  crop.  Let  it  also 
be  remembered  that  an  average  of  twenty  bushels  to 
the  large  trees  is  a great  allowance,  which,  I will  ven- 
ture to  say,  is  never  realized.  Thus,  then,  whether 
we  consider  the  beauty,  the  regularity,  the  health,  or 
8 


86 


GARDENING. 


the  vigor  of  the  trees  on  the  plan  proposed;  their 
greater  fruitfulnesSj  and  consequent  profit ; their  per- 
petual renovation  and  youth ; the  ease  with  which 
their  superabundant  fruit  is  thinned  and  gathered; 
their  greater  exemption  from  injuries  from  high  winds ; 
we  cannot  but  perceive  that  the  advantages  are  so 
many,  and  so  decisive,  as  to  give  the  plan  a marked 
superiority. 


FRUIT  TREES. 

The  new  method  of  raising  fruit-trees  by  planting 
the  scions  is  a great  desideratum  in  the  art  of  obtain- 
ing good  fruit.  It  has  many  advantages  over  graft- 
ing, because  it  is  more  expeditious,  and  requires  no 
stock  or  tree.  They  may  be  planted  where  they  are 
required  to  stand,  and  the  labor  for  one  day  will  be 
sufficient  to  plant  out  enough  for  a large  orchard. 
After  the  scions  are  obtained,  the  method  of  prepar- 
ing the  plant  is  as  follows : Take  the  scion  as  for 
grafting,  and  at  any  time  after  the  first  of  February, 
and  until  the  buds  begin  to  grow  considerably,  and 
dip  each  end  of  the  shoot  in  melted  pitch,  wax,  or 
tallow,  and  bury  it  in  the  ground,  the  buds  uppermost, 
while  the  body  lies  in  a horizontal  position,  and  at  the 
depth  of  two  or  three  inches.  We  are  informed  that 
trees  obtained  in  this  way  wdll  bear  in  three  or  four 
years  from  the  time  of  planting.  We  have  no  doubt 
of  the  practicability  of  this  method  of  raising  fruit. 

A gentleman  in  this  vicinity  the  last  season  planted 
about  twenty  scions  of  different  kinds  of  pears,  which 
appear  to  flourish.  The  composition  he  used  was 
melted  shoemaker’s  wax. 


GARDENING. 


87 


PLUGGING  TREES. 

This  operation  is  a very  efficient  remedy  for  de- 
stroying caterpillars,  and  other  insects,  preying  upon 
the  limbs  of  fruit-trees,  &c. 

It  has  often  been  desired  to  find  such  a remedy. 
Our  shade-trees  are  covered  every  year  with  disgust- 
ing and  voracious  caterpillars.  Year  after  year,  new", 
troublesome,  and  costly  means  are  proposed,  which 
are  inefficient ; while  this  very  easy  and  cheap  way  to 
poison  and  destroy  at  once  all  the  insects  of  any  tree 
is  so  little  known,  that  our  farmers  and  gardeners  ap- 
pear to  be  unacquainted  with  it.  It  was  discovered 
in  France,  and  I have  verified  it  by  the  knowledge  of 
it  everywhere.  This  simple  operation  consists  in 
boring  a hole  with  a large  spike  gimlet  about  one- 
third  the  diameter  of  the  tree  in  depth.  Fill  the  hole 
nearly  full  with  the  flour  of  sulphur,  and  plug  it  up 
by  driving  in  a wooden  peg.  This  does  not  injure 
the  tree  in  the  least,  but  the  sulphur  is  decomposed, 
or  carried  into  the  circulation  by  the  sap,  and  is  ex- 
haled by  the  leaves  in  a gaseous  state,  while  it  poi- 
sons and  kills  all  the  caterpillars  and  insects  preying 
upon  them. 

PEACH-WORM. 

A mixture  of  one  ounce  saltpetre,  and  seven  ounces 
salt,  applied  on  the  surface  of  the  ground,  in  contact 
and  around  the  trunk  of  a peach-tree,  seven  years 
old  and  upwards,  will  destroy  the  worm,  prevent  the 
yellows,  and  add  much  to  the  product  and  quality  of 
the  fruit.  The  orchard  also  may  be  sown  with  the 
same  mixture,  at  the  rate  of  two  bushels  to  the  acre. 


88 


GARDENING. 


THE  CANKER-WORM. 

Take  one  gallon  of  cheap  whale  oil,  one  pound 
flour  sulphur,  twelve  ounces  sal  ammoniac,  and  one 
pound  chloride  of  lime.  Let  the  sal-ammoniac  and 
lime  be  made  flne,  so  that  all  parts  may  mix  together. 
Take  some  old  or  cheap  w^oollen  cloth  (about  nine 
inches  wide,  and  in  length  according  to  the  size  of 
the  tree),  and  tie  it  round  about  the  middle  so  as  to 
encircle  the  tree,  letting  the  upper  part  of  the  cloth 
hang  over  like  the  collar  of  a coat,  so  as  to  form  a 
curve  for  the  millers  to  run  into.  The  cloth  may  be 
dipped  in  the  mixture,  or  it  may  be  well  to  spread  it 
on  with,  a paint-brush,  and  it  may  be  well  to  renew 
it  once  or  twice  a ^veek  till  the  millers  have  done 
flying.  This  was  tried  last  season,  after  the  worms 
w^ere  fully  growui.  Being  shaken  from  the  trees, 
they  attempted  to  ascend,  and  would  die  in  two 
minutes  after  they  came  in  contact  with  the  above 
ingredients. 

ANOTHER. 

A complete  remedy  against  the  ravages  of  the 
canker-worm  has  been  discovered : it  is  simply  to 
encircle  the  tree  at  the  surface  of  the  ground  with 
Scotch  snufi*.  The  writer  of  this  has  examined  trees 
thus  treated,  and  found  the  circle  of  snuff' completely 
fringed  with  thousands  of  dead  worms.  The  trees 
w^ere  all  tarred,  and  where  the  snuff'  was  used,  no 
w^orms  appeared  on  the  tar,  and  where  the  snuff*  was 
omitted  the  insects  nearly  covered  the  tar. 


aARDENING. 


89 


COMPOSITION  FOR  HEALING  WOUNDS  IN  TREES. 

Melt  a pound  of  tar  with  four  ounces  of  tallow, 
and  half  an  ounce  of  saltpeter,  and  stir  the  whole 
together.  A coat  of  this  composition,  applied  to  a cut 
or  bruise,  wdll  prevent  its  decay,  and  cause  the  wound 
to  heal.  Before  applying  it,  all  the  unsound  part 
should  he  cleared  away. 

CEMENT  FOR  GRAFTING. 

Two  pounds  and  two  ounces  of  rosin,  six  ounces 
of  tallow,  and  ten  ounces  of  beeswax.  Melt  them 
together,  and  turn  the  mixture  into  cold  w^ater,  and 
let  it  remain  till  cool  enough  to  handle ; then  work 
it  as  shoemakers’  wax.  It  will  remain  on  the  stock 
for  years.  It  is  not  so  soft  as  to  run  in  hot  weather, 
nor  so  hard  as  to  crack  in  cold  weather. 

All  of  the  ingredients  for  making  this  cement  must 
be  of  good  quality. 

SOAP-SUDS  FOR  WATERING  PLANTS. 

Every  one  who  has  a garden,  should  have  all  the 
soap-suds  saved  to  water  plants  with.  It  will  be 
found  to  improve  the  growth  of  plants  very  much. 

APPLES. 

I have  statements,  without  number,  of  the  value  of 
apples  for  feeding  swine.  In  one  case  the  gain  upon 
raw  apples  was  eleven  pounds’  weight  in  twelve  days ; 
and  in  this  case  nothing  except  apples  was  used.  The 
best  form  of  using  them  seems  to  be  to  boil  them  with 
potatoes ; and  it  is  recommended  to  put  the  apples  at 
8* 


90 


GARDENING. 


the  bottom  of  the  kettle,  and  the  potatoes  thus  become 
impregnated  with  their  flavor.  Many  farmers  pro-, 
nounce  them  equal  in  value  to  potatoes  for  the  fatten- 
ing of  swine,  milk-cows,  and  beef-cattle.  There  is  no 
food  more  healthful  or  nutritious  for  human  beings 
than  apples,  cooked  or  raw.  The  free  use  of  apples 
and  milk  in  place  of  tea  and  coflfee  would  give  to  the 
young  members  of  the  family  vigorous  bodies  and 
bright  minds,  and  abate  a large  item  in  domestic  ex- 
penses likewise. 

GEOLOGICAL  DEFINITIONS. 

The  primitive  earths  are  four;  clay,  sand,  lime, 
and  magnesia.  Clay  is  called  by  geologists  alumina, 
or  argillaceous  earth.  Sand  is  called  silex,  siliceous 
earth,  or  earth  of  flints.  Lime,  as  it  exists  in  the 
soil,  is  commonly  called  calcareous  earth.  Each  of 
these  earths  answers  a determinate  and  specific  pur- 
pose in  the  economy  and  growth  of  plants,  and. the 
perfection  of  the  soil  lies  in  the  mixture  of  the  whole. 

Basis  of  the  whole : the  primitive  earths  which 
enter  into  its  composition.  Vegetable  matter:  all 
vegetable  substances  in"  a decaying  or  rotten  state. 
Animal  matter : all  animal  substances  in  a putrefying 
state.  Organic  matter : a term  applied  both  to  animal 
and  vegetable  substances  in  a putrefying  state.  Ve- 
getable mold  : the  earthy  remains  of  vegetable  sub- 
stances which  have  either  grown  or  decayed  on  the 
soil,  or  have  been  conveyed  thither  in  the  progress 
of  cultivation.  Loam  is  a combination  of  vegetable 
mold  with  the  primitive  earth.  Marl  is  a substance 
consisting  of  lime,  with  a small  portion  of  clay,  and 


GARDENING. 


91 


sometimes  of  peat,  with  a marine  sand  and  animal 
remains.  It  is  useful  as  a manure,  and  distinguisbed 
by  shell,  clay,  and  stone  marl. 

CORNSTALK  SUGAR  — DIRECTIONS  FOR  CULTIVATING  THE 
CORNSTALKS,  AND  MAKING  SUGAR. 

With  regard  to  the  culture,  it  is  stated  that  corn 
should  be  planted  as  broom-corn  is  commonly  planted, 
very  close  in  the  row,  probably  a stalk  every  three  or 
four  inches.  The  tillage  will  be  the  same  as  for 
broom-corn.  When  the  young  ears  begin  to  appear, 
pluck  them  off  carefully,  and  repeat  the  gathering 
as  often  as  necessary,  so  as  to  prevent  the  formation 
of  any  grain ; because,  if  grain  be  allowed  to  form, 
it  takes  all  the  sugar  from  the  stalk.  About  the  time 
the  corn  begins  to  harden,  the  making  of  sugar  should 
begin.  It  is  not  necessary  to  say  anything  about  a 
proper  mill  to  crush  the  stalk  and  separate  the  juice, 
because  mills  of  the  cheapest  kinds  only  should  be 
employed  now,  until  the  business  would  fully  w^ar- 
rant  an  expensive  outlay.  It  would  probably  be 
found  that  the  common  cider-mill,  with  plain  cylin- 
drical nuts,  would  be  quite  sufficient  for  the  farmer 
who  would  raise  a fourth  or  half  an  acre  of  sugar-corn 
for  his  family,  and  this  quantity  would  be  sufficient  for 
a satisfactory  experiment. 

When  the  juice  is  separated  from  the  stalk,  about 
a tablespoonful  of  whitewash,  made  of  the  best  quick- 
lime, and  about  the  consistence  of  thick  cream,  should 
oe  added  to  each  gallon  of  the  juice,  and  then  the 
boiling  should  commence.  The  scum  that  rises  should 
be  carefully  removed;  and  the  juice,  if  this  process 
has  been  properly  conducted,  will  be  quite  clear  — 


92 


GAKDENING. 


nearly  colorless.  Then  commences  the  process  of 
evaporation ; and  when  the  juice  has  boiled  down  in 
about  the  proportion  of  eight  gallons  to  one,  the  boil- 
ing will  be  completed,  and  it  may  be  poured  into  a 
shallow,  tight  wooden  box  to  grain. 

It  has  been  ascertained,  that  if  the  juice  be  boiled 
in  a deep  vessel,  like  the  common  cooking  vessel, 
sugar  will  seldom  be  obtained;  while  if  it  be  done  in 
a shallow  vessel,  so  that  the  juice  at  the  commence- 
ment of  the  boiling  shall  not  be  more  than  three  to 
five  inches  deep,  sugar  will  be  obtained  without  dif- 
ficulty. It  has  been  ascertained,  also,  that  the  sugar 
from  corn  will  not  grain  so  readily  as  that  from  sugar- 
cane. And  in  some  instances,  it  has  remained  more 
than  a week  after  the  boiling,  before  the  sugar  was 
formed,  and  yet  excellent  sugar  was  made. 

It  should  be  particularly  remembered,  that  the  juice 
should  be  boiled  as  soon  as  extracted  from  the  stalk. 
It  becomes  acid  very  soon,  and  no  sugar  can  be  made 
if  the  juice  be  allowed  to  stand  two  or  three  hours 
before  it  is  boiled.  The  juice  will  even  spoil  in  the 
stalk  before  it  is  ground,  if  the  stalk  be  cut  oflt‘  a few 
hours  before  grinding.  It  is  necessary,  then,  that 
every  part  of  the  process  should  be  done  with  the 
greatest  dispatch.  The  stalks  should  be  brought  to 
the  mill  as  soon  as  cut,  and  ground  immediately. 
The  vessel  for  boiling  ought  to  be  properly  filled  in 
an  hour,  or  at  most  two  hours,  after  grinding ; and 
the  process  of  boiling  down  should  immediately  com- 
mence, and  be  continued  until  completed. 

Excellent  syrup,  superior  to  the  best  molasses,  will 
be  obtained  by  observing  the  above  directions,  and 
boiling  five  gallons  of  juice  down  to  one  gallon. 


GARDENING. 


93 


The  juice  of  the  corn-stalk  is  very  rich  in  sugar, 
when  cultivated  in  the  manner  suggested.  One  gal- 
lon of  juice  will  produce  nearly  pounds  of  sugar. 

JAUFFRET’S  MODE  OF  MANUFACTURING  MANURE. 

The  first  thing  to  be  done,  is  to  prepare  a quantity 
of  saturated  water,  which  is  done  by  having  a vat 
made  of  any  convenient  size,  which  is  half  filled  with 
water,  and  into  which  are  thrown  weeds,  and  almost 
any  kind  of  vegetable  matter  that  will  ferment  readily, 
so  as  to  fill  it,  with  the  water,  three-fourths  full.  He 
then  adds,  to  a vat  twelve  feet  long,  six  feet  wide,  and 
six  feet  deep,  ten  pounds  of  quick -lime,  and  five 
ounces  of  sal-ammoniac.  Then  you  may  add  sink- 
water,  refuse  from  the  kitchen,  dead  animals,  and 
such  like  matters.  Stir  it  up  occasionally,  and  if  it 
becomes  too  offensive  in  odor,  add  more  unslacked 
lime  to  it.  The  next  step  is  to  have  another  vat, 
smaller  than  the  other,  into  which  sufiiicient  of  the 
above  made  liquor  is  to  be  put  to  dissolve,  or  mix 
with  the  following  materials,  which  last  prepared 
water  he  calls  Lessive. 

Take  200  lbs.  of  fecal  matter  and  urine  (from 
privies,)  50  lbs.  of  chimney-soot,  400  lbs.  of  gyp- 
sum (plaster  of  Paris,)  60  lbs.  of  unslacked  lime,  20 
lbs.  of  unleached  wood-ashes,  1 lb.  of  sea-salt,  10  ozs. 
of  saltpeter,  and  50  lbs.  of  what  he  calls  leaven  of  ma- 
nure. Mix  all  these  with  the  saturating  water  till  it 
makes  a thick  porridge.  The  leaven  of  manure  is 
the  drainings  of  a former  operation,  if  there  has  been 
one.  The  above  ingredients  should  be  mixed  as  fol- 
lows : — Stir  the  first  vat  up  till  it  is  thick,  and  then 
pour  a portion  of  it  into  the  lessive  vat;  into  this 
throw  the  lime,  then  the  soot,  next  the  ashes,  then 


94 


GARDENING. 


the  fecal  matter;  and  lastly,  the  saltpeter.  The  plas- 
ter of  Paris  is  to  be  thrown  in  little  by  little,  stirring 
the  mixture  to  prevent  caking.  When  the  whole  is 
well  mixed,  stir  in  the  leaven. 

When  the  above  substances  cannot  be  obtained 
but  at  too  great  expense,  Jauffret  substitutes  other 
things;  for  instance:  — Instead  of  fecal  matter  and 
urine,  take  280  lbs.  of  horse,  cow^,  or  pig  dung;  for 
the  gypsum,  100  lbs.  of  baked  or  burnt  earth  or 
clayey  loam;  for  the  soot,  100  lbs.  sheep  manure,  and 
the  same  weight  in  mud;  for  the  unleached  ashes,  50 
lbs.  of  leached  ashes  or  2 lbs.  of  potash ; for  sea-salt, 
100  lbs.  of  sea-water.  If  you  come  short  of  lessive, 
make  it  up  with  the  saturating  water,  always  using 
the  most  impure  and  putrid  that  you  can  obtain. 

Having  got  the  above  materials  ready,  clear  away 
a spot  of  ground,  and  beat  it  hard,  so  that  water  will 
not  soak  in  readily,  and  make  little  pits  around  this 
plat  into  wdiich  the  liquor  which  drains  from  the  heap 
may  run.  Then  take  your  straw,  weeds,  &c.,  or  what- 
ever you  wish  to  convert  into  manure,  and  put  them 
into  a vat  of  lessive ; wet  and  pack  them  into  a heap, 
treading  them  down  so  as  to  make  them  compact. 
At  every  layer,  of  a foot,  pour  on  a quantity  of  the 
lessive,  and  tread  it  in  so  that  the  whole  shall  be  w^ell 
mixed  together.  The  heap  may  be  six  or  seven  feet 
high,  and  when  all  is  packed,  spread  the  bottom  of 
the  lessive  vat  on  the  top  so  as  to  slime  it  all  over, 
beating  and  pressing  all  about  so  as  to  make  it  as 
snug  and  compact  as  possible.  At  the  end  of  48 
hours  a fermentation  commences.  On  the  third  day 
the  top  of  the  heap  is  to  be  opened  six  inches,  and 
the  sediment  which  was  thrown  on  to  the  top  is  turned 
over,  and  another  drenching  is  given  with  the  lessive, 


GARDENING. 


95 


and  again  covered  up  as  before.  On  the  seventh  day, 
make  holes  near  each  other  with  a fork,  say  three  feet 
deep,  and  another  drenching  given  and  again  covered 
up.  About  the  ninth  day  give  it  another  drenching 
through  holes  somewhat  deeper.  In  12  or  15  days 
the  manure  will  be  fit  to  spread. 

It  will  at  once  be  perceived  that  it  will  not  do  to 
work  upon  this  in  freezing  weather.  Our  readers  will 
also  perceive  that  the  principle  of  manufacturing 
manure  in  this  way  depends  on  mixing  matters  in  a 
putrefying  and  liquid  state,  to  those  which  are  dry 
and  inert,  so  as  to  bring  about  fermentation  among 
the  whole,  and  reduce  them  to  a soluble  state ; or,  as 
we  before  expressed  it,  using  a rotten  liquor  to  assist 
in  the  decomposition  of  vegetable  matters. 

ON  PREPARING  SEED-CORN. 

Dissolve  saltpeter  in  water,  so  as  to  make  it  veiy 
strong.  Soak  your  seed-corn  therein,  until  it  becomes 
swelled ; then  plant  it  in  the  usual  way,  taking  care 
not  to  let  it  be  long  out  of  the  brine  before  it  is  co- 
vered. It  will  produce  three  times  the  crop,  and  ripen 
sooner  than  the  same  sort  of  corn  planted  without 
soaking,  on  ground  of  the  same  quality. 

WATERING  GARDENS. 

It  is  necessary  to  water  gardens  for  various  pur- 
poses ; as  aliment  to  plants  in  a growing  state,  as 
support  to  newly  transplanted  plants,  for  keeping 
under  insects,  and  keeping  clean  the  leaves  of  vege- 
tables. One  general  rule  must  be  ever  kept  in  mind 
during  the  employment  of  water  in  a garden ; that 
is,  never  to  w^ater  the  top  or  leaves  of  a plant  when 
the  sun  shines  upon  it.  It  should  be  done  either  in 


96 


GARDENING. 


the  evening  or  early  in  the  morning,  unless  the  water- 
ing be  confined  to  the  roots ; in  which  case,  trans- 
planted plants  and  others  may  be  watered  at  any 
time ; and  if  they  are  shaded  from  the  sun,  may  also 
be  watered  over  their  tops. 

Many  kitchen  crops  are  lost,  or  produce  inferior 
quality,  for  want  of  proper  attention  of  this  kind. 
The  fulness  of  succulency,  which  copious  waterings 
in  the  evenings  would  impart  to  vegetables,  would 
amply  repay  the  trouble. 

REMARKS 

Perform  every  operation  in  the  proper  season,  and 
in  the  best  manner,  completing  every  part  of  it  as  you 
proceed.  Finish  one  job  before  beginning  another. 
In  quitting  work  for  the  day,  leave  all  in  an  orderly 
manner,  making  a temporary  finish,  and  putting  the 
tools  carefully  away. 

Keep  your  walks  and  every  part  of  your  garden  in 
perfect  order.  A small  garden,  well  tilled,  will  be 
more  remunerative  than  a larger  one  imperfectly 
tilled. 


COOKEEY. 


CURING  AND  COOKING  MEATS. 

GENERAL  DIRECTIONS. 

Meat  intended  for  salting  should  hang  a few  days, 
until  its  fibres  become  short  and  tender;  instead  of 
being  salted  as  soon  as  it  comes  from  the  market; 
though  in  very  hot  weather  it  may  be  requisite  to  salt 
as  soon  as  possible,  beginning  by  wiping  dry,  taking 
out  the  kernels  and  pipes,  and  filling  the  holes  with 
salt. 

BEEP  AND  PORK, 

After  being  examined  and  wiped,  should  be  sprin- 
kled with  water  and  hung  to  dry  for  a few  hours 
before  they  are  rubbed  with  salt;  this  cleanses  the 
meat  from  blood,  and  improves  the  delicacy.  The 
salt  should  be  rubbed  in  evenly ; first  half  the  quantity 
of  salt,  and  after  two  days  the  remainder.  The  meat 
should  be  turned  every  day,  kept  covered  with  the 
pickle,  and  rubbed  daily.  If  required,  the  brine  will 
serve  for  more  than  one  parcel  of  meat,  if  it  be  boiled, 
skimmed,  and  used  cold. 

In  salting  beef,  the  brisket  and  flat  ribs  should  be 
jointed,  so  as  to  let  in  the  salt,  which  should  also  be 
rubbed  well  into  each  piece.  The  meat  should  then 
9 (97) 


98 


COOKERY. 


be  put  down  tightly  in  the  salt,  — the  prime  pieces  at 
the  bottom  and  covered  with  salt;  the  coarse  at  the 
top  to  be  used  first. 

TO  CURE  HAMS. 

Cover  the  bottom  of  the  cask  with  salt,  lay  on  the 
hams  with  the  smooth  or  skin  side  down,  sprinkle 
fine  salt,  then  another  layer  of  hams,  and  so  continue 
until  the  cask  is  full.  This  ought  to  be  of  the  larger 
kind.  A cask  holding  sixty-four  gallons  is  small 
enough,  and  it  Avould  be  better  if  it  held  one  hundred 
and  thirty  gallons.  Make  a brine  in  the  following 
proportions : six  gallons  of  water,  nine  pounds  of  salt, 
four  pounds  of  brown  sugar,  four  ounces  of  saltpeter, 
one  ounce  of  saleratus.  Scald  and  skim,  and,  when 
cold,  pour  the  brine  into  the  cask.  The  hams  should 
remain  in  this  pickle  at  least  three  months. 

CURING  PORK. 

As  soon  as  the  hogs  are  dressed,  and  cool  enough 
to  be  cut  up,  pack  the  side-pieces  in  a cask  or  barrel, 
with  plenty  of  salt  on  all  sides  of  each  piece : and 
when  the  cask  is  full,  immediately  roll  it  to  the  pump, 
and  pump  in  water  until  the  water  ceases  to  sink  in 
the  vessel.  Then  lay  a fiat  stone,  as  large  as  the 
vessel  will  receive,  on  the  top,  so  as  to  keep  the  pork 
always  under  the  pickle ; put  it  in  the  cellar,  covered 
so  as  to  exclude  the  files  and  air,  and  there  let  it 
remain  until  a piece  is  wanted.  Care  must  be  taken 
to  keep  the  meat  under  the  pickle,  otherwise  it  will 
rust.  Here  is  the  whole  secret  of  making  good 
pickled  pork  for  family  use. 

Alum  or  rock  salt  made  fine  should  be  made  use 
^f  for  rubbing  and  putting  down  the  meat  in  the  cask. 


COOKERY. 


99 


and  if  the  pork  is  bloody  it  would  be  better  to  salt  the 
meat  well  with  fine  salt  on  boards  for  forty-eight 
hours  to  let  all  the  blood  drain  off*,  and  then  pack 
down  as  above. 

TO  CURE  BACON  — SAID  TO  BE  EQUAL  TO  THE  BURLINGTON 
METHOD  OF  CURING  HAMS. 

First  salt  the  pork  well  with  fine  salt,  and  pack  it 
away  on  boards,  with  a slope  sufficient  to  let  the  brine 
run  off*.  In  this  situation  it  lies  eight  or  ten  days, 
when  it  is  taken  up,  and  each  piece  wiped  dry  with  a 
coarse  cloth,  and  to  each  ham  and  shoulder  is  added 
a heaping  teaspoonful  of  the  best  crystallized  salt- 
peter, by  sprinkling  over  them,  and  rubbing  it  w^ell 
in  with  the  hand.  It  is  then  salted  well  again,  and 
packed  away  in  tight  casks,  as  it  then  may  be  an 
advantage  to  retain  or  preserve  all  the  brine  you  can  : 
whereas  the  first  brine,  I have  found  from  experience, 
to  be  of  great  injury,  as  it  tends  to  putrescence,  and 
should  by  no  means  be  re-absorbed  by  the  meat  lying 
in  it,  after  being  extracted  by  the  salt,  as  I conceive  it 
to  be  that  which  so  easily  produces  the  bugs  and 
skippers  in  the  meat  after  it  has  been  smoked.  The 
time  of  putting  on  the  saltpeter  is  of  much  more  im- 
portance than  is  supposed  by  those  who  have  not 
made  the  trial;  for  if  put  on  at  the  first  salting,  the 
meat  is  always  dry,  hard,  and  too  salt.  On  giving 
the  meat  a second  salting,  I add  to  the  salt  as  much 
brown  sugar  as  will  moisten  or  dampen  it,  and  as  much 
of  the  common  red  pepper  as  will  give  the  salt  quite  a 
red  appearance.  The  pods  are  first  dried  before  a fire, 
or  on  a griddle,  and  then  pounded  fine  in  a mortar. 
The  meat  then  lies  about  five  or  six  weeks,  except 
farther  south,  where  the  climate  is  more  moderate ; 


100 


COOKERY. 


these  four  weeks  will  answer,  except  the  meat  be  very 
large  and  the  weather  continue  very  cold.  It  is  then 
taken  out,  and  each  piece  rubbed  well  with  hickory 
ashes,  and  hung  up  to  smoke  with  the  hock  down- 
ward, which  prevents  its  dripping,  and  thereby  re- 
tains its  juice.  The  coarse  alum  salt,  made  fine, 
should  be  made  use  of  at  the  second  salting,  as  it  is 
much  more  efiectual  in  preserving  the  meat  sweet 
and  pure.  Should  there  not  be  sufficient  pickle  from 
the  last  salting  to  cover  the  hams  and  shoulders,  a 
strong  brine  may  be  made  with  alum  salt,  enough  to 
answer  the  purpose,  by  boiling  it  well — observing  to 
skim  it  while  boiling  as  long  as  any  scum  arises,  and 
the  brine  should  not  be  put  on  till  cold.  It  is  not 
very  essential  to  add  the  saltpeter  to  the  middlings, 
or  to  cover  them  with  pickle,  as  they  are  easily  pre- 
served without,  particularly  when  the  ribs  or  bones 
are  taken  out,  which  should  be  the  case  when  they 
are  large,  say  when  the  hogs  are  over  one  hundred 
pounds  in  weight.  It  may  be  well  to  let  the  meat 
hang  one  day  to  dry  before  a smoke  is  made,  which 
should  be  done  with  hickory  or  oak  chips  raked  up 
from  the  wood-pile ; and  in  order  to  prevent  a blaze 
or  too  much  heat,  it  would  be  well  to  add  or  mix  a 
little  saw-dust  made  from  the  hickory  or  oak  wood, 
or  tanner’s  bark  might  do  very  well  to  add  with  the 
oak  chips.  After  the  meat  is  sufficiently  smoked, 
which  might  be  in  the  course  of  four  or  five  weeks, 
if  regularly  attended  to,  it  might  be  taken  down  and 
packed  away  in  casks  or  boxes,  with  charcoal  made 
fine,  covering  the  meat  entirely  with  it;  and  in  the 
course  of  the  summer  it  might  be  taken  out  once  or 
twice,  and  examined,  and  sunned  if  necessary.  The 
hams  and  shoulders  might  be  preserved  in  a good 


COOKERY. 


101 


state  during  the  summer  if  they  were  sewed  up  in 
good  stout  linen  hags,  painted  or  lined,  provided  it 
was  done  early  in  the  spring,  before  any  flies  made 
their  appearance.  Middlings  might  remain  hung  up 
in  the  smoke-house,  and  keep  very  well  by  taking 
them  down  two  or  three  times  to  sun,  or  by  making 
a smoke  occasionally  under  them  on  a damp  day. 

TO  CURE  HAMS  SO  AS  TO  PRESERVE  THEM  FROM  FLIES. 

For  a score  of  hams,  take  about  three  quarts  of 
salt,  one  pint  of  molasses,  quarter  of  a pound  of  black 
pepper,  and  two  ounces  of  saltpeter  pulverized  ; mix 
well  together ; lay  the  hams  on  a table  with  the  rind 
downwards;  rub  the  mixture  over  them  with  the 
hand,  taking  care  to  apply  it  to  every  part  where  there 
is  no  rind ; let  them  lay  a week,  and  rub  them  over 
with  clear  salt,  which  continue  once  a week  for  four 
or  flve  weeks,  according  to  the  size  of  the  hams ; they 
are  then  ready  to  smoke ; or  if  you  choose,  after  the 
mixture  is  suflaciently  struck  in,  put  them  into  brine 
for  two  or  three  weeks  before  you  smoke  them  ; and 
when  smoked,  hang  them  in  a dry  place.  When  a 
ham  is  cut  for  use,  hang  or  lay  it  where  you  please, 
the  flies  will  not  touch  it.  We  have  practised  this 
method  for  several  years,  and  have  no  reason  to 
abandon  it. 

HAMBOROUGH  PICKLE. 

The  following  constitutes  the  famed  Ilamborough 
pickle,  which  has  been  found  to  preserve  meat  efiect- 
ually,  in  hot  as  well  as  in  cold  climates : — 

Six  pounds  of  alum-salt,  eight  ounces  of  brown 
sugar,  and  six  ounces  of  saltpeter.  Dissolve  these 
9* 


102 


COOKERY. 


articles  by  boiling  in  four  gallons  of  water.  In  this 
pickle,  when  perfectly  cold,  keep  any  kind  of  meat 
sunk  and  stopped  closely.  The  pickle  will  also  keep 
beef  from  being  hard  and  too  salt  when  boiled. 
Tongues,  veal,  or  mutton,  for  smoking,  should  not 
remain  in  the  pickle  longer  than  ten  days.  Beef,  or 
tongues,  when  taken  out  of  the  pickle,  for  boiling, 
should  be  kept  twenty-four  hours  in  cold  water,  and 
then  drained  before  they  are  boiled. 

TO  PRESERVE  BEEF  TENDER  AND  SWEET  THROUGHOUT 
THE  YEAR. 

For  one  hundred  weight  of  beef,  prepare  the  follow- 
ing : Four  quarts  of  coarse  alum-salt,  made  fine ; four 
pounds  of  brown  sugar,  and  four  ounces  of  saltpeter. 
Mix  these  articles  well  together ; then  rub  your  meat 
with  it,  and  pack  closely  in  the  barrel.  Sufficient 
pickle  will  soon  be  made  in  the  cask  b}^  this  process. 
By  no  means  use  any  water,  as  it  will  spoil  the  meat 
when  the  weather  becomes  warm.  If,  at  any  time,  a 
scum  rise  on  the  barrel,  skim  it  off,  and  sprinkle  into 
it  a little  fine  salt,  which  will  preserve  the  pickle. — 
Some  persons,  fearing  their  beef  will  be  injured  in 
warni  weather,  take  out  the  pickle  and  boil  it.  This 
is  wrong,  as  it  will  harden  the  beef,  and  entirely 
change  its  flavor. 

/ 

TO  PRESERVE  MEAT  FRESH  FOR  A FEW  DAYS. 

Put  the  meat  into  the  water  running  from  a spring. 
It  will  sink.  Examine  it  daily;  when  it  begins  to 
rise  from  the  bottom,  it  must  be  used.  It  will  be  found 
perfectly  sound  and  tender,  and  may  be  boiled  or 
roasted.  Meat  may  be  preserved  in  this  manner 


COOKERY. 


103 


three  or  four  days  in  summer-time  free  from  taint.  — 
The  outside  will  appear  somewhat  whitened,  but  the 
flavor  is  not  injured.  It  would  be  advisable  to  have 
a box  or  tub  with  a cover,  into  and  out  of  which  the 
water  shall  have  free  passage,  which  may  be  put  either 
inside  or  outside  of  the  spring-house. 

TO  RESTORE  TAINTED  MEAT. 

If  your  meat  be  tainted,  take  it  out  of  the  pickle ; 
wash  it  so  as  to  cleanse  it  of  the  offensive  pickle. 
Then  wash  your  barrel  well,  with  a solution  either  of 
lime  or  ashes,  after  which  re-pack  it,  and  between 
every  layer  of  meat  put  a layer  of  charcoal  until  your 
barrel  be  full ; then  make  a fresh  pickle  strong  enough 
to  bear  an  egg,  and  All  up  your  barrel.  As  you  re- 
pack your  pieces,  it  would  be  well  to  rub  each  piece 
with  salt.  Let  it  remain  a week  or  ten  days,  and  the 
taint  will  have  disappeared,  and  the  meat  be  restored 
to  its  original  sweetness. 

TO  SWEETEN  MEAT,  FISH,  ETC.,  THAT  ARE  TAINTED. 

When  meat,  flsh,  &c.,  from  intense  heat  or  long 
keeping,  are  likely  to  pass  into  a putrescent  state,  a 
simple  and  pure  mode  of  keeping  them  sound  and 
healthful  is,  to  put  a few  pieces  of  charcoal,  each 
the  size  of  an  egg,  into  the  pot  wherein  the  fish  or 
flesh  is  to  be  boiled.  Among  others,  an  experiment 
of  this  kind  was  tried  upon  a turbot,  which  appeared 
too  far  gone  to  be  eatable.  The  cook,  as  advised,  put 
three  or  four  pieces  of  charcoal  under  the  strainer, 
in  the  fish-kettle,  and  after  boiling  the  proper  time, 
the  turbot  came  to  the  table  perfectly  sweet  and 
clean. 


104 


COOKERY. 


COOKING  MEAT. 

The  preparation  of  meat  for  the  table  is  usually 
performed  either  by  boiling,  roasting,  or  stewing;  and 
much  of  its  excellence  as  food,  or  value  for  the  pur- 
poses of  nutrition,  depends  upon  the  manner  in  which 
these  operations  are  severally  performed. 

In  boiling  meat,  particularly  that  which  is  salted, 
if  the  following  particulars  are  observed,  the  meat 
will  be  properly  boiled : the  water  used  is  better  soft 
— and  the  meat  after  being  thoroughly  washed  should 
be  placed  over  the  fire  in  cold  water,  that  the  whole 
may  be  gradually  heated,  and  thus  boiled  equally. 
Salted  meat  should  never  be  boiled  fast;  it  is  better 
to  be  simmered  only,  as  fast  boiling  makes  such  meat 
hard.  Pieces  of  meat  chosen  for  boiling,  should  be 
of  the  same  thickness  throughout,  or  they  will  be  un- 
equally cooked.  An  essential  condition  of  boiling 
meat  properly,  and  have  it  retain  a good  appearance, 
is  to  keep  the  pot  well  skimmed,  and  steadily  but 
gently  boiling.  The  coagulated  albuminous  matter 
that  rises  on  the  surface  in  boiling,  if  not  removed, 
will  attach  itself  to  the  meat  and  injure  both  its  ap- 
pearance and  flavor.  Good  cooks  allow  thirty  minutes 
slow  boiling  to  every  pound  of  meat,  reckoning  from 
the  commencement  of  the  boiling.  Flesh  or  fish 
boiled  in  an  open  vessel,  will  leave  the  lean  or  fibrous 
part  more  tender,  than  if  the  vessel  is  covered.  With 
the  farmer,  more  meat  is  cooked  by  boiling  than  in 
any  other  way,  and  it  is,  therefore,  important  that 
the  best  and  most  economical  way  should  always  be 
chosen. 

A large  part  of  the  meat  used  in  cities  is  roasted, 
and  every  one  is  aware  how  much  the  character  of 


COOKERY. 


105 


beef  or  mutton  depends  on  this  operation.  With 
regard  to  the  manner  of  cooking  meat  in  this  way, 
the  taste  of  no  inconsiderable  portion  of  the  com- 
munity appears  verging  to  the  Abyssinian  standard, 
and  we  may  soon  expect  to  hear  that  roasting  of  beef 
is  entirely  dispensed  with,  and  that  it  is  eaten  by  the 
ultra-fashionables  before  it  has  time  to  cool  after  being 
killed.  We  have  some  doubts,  however,  whether 
man  was  destined  to  feed  on  raw  flesh,  and  believe 
that  the  nutritive  effect  is  much  increased,  and  the 
mechanical  labor  of  the  teeth  and  stomach  much 
diminished,  by  a proper  system  of  cooking.  The  true 
criterion  is,  that  the  meat  roasted  be  tender,  and  this 
cannot  be  done  by  placing  it  for  a few  moments  be- 
fore or  over  a hot  Are,  by  which  the  outside  is  burned 
and  the  inside  left  unchanged  or  raw.  The  process 
must  be  gradual  to  be  complete,  and  the  more  per- 
fectly cooked  the  meat  is,  the  better  and  more  nutri- 
tive it  will  be,  and  the  easier  of  digestion. 

Stewing  is  nothing  else  than  boiling  by  means  of  a 
small  quantity  of  water  or  broth,  and  continuing  the 
operation  for  a long  time  to  render  the  substance 
tender,  the  texture  loose,  to  make  it  more  sapid,  and 
to  retain  or  concentrate  the  most  valuable  parts  of 
animal  or  vegetable  food.  The  process  of  stewing 
must  be  conducted  with  a small  quantity  of  water, 
the  heat  steady,  but  gentle,  so  as  to  raise  the  fluid 
only  to  a simmering  heat,  and  covered  so  as  to  pre- 
vent the  escape  of  the  fluid  by  evaporation.  Much 
of  the  good  quality  of  the  dishes  prepared  by  stew- 
ing, is  dependent  on  the  management  of  the  Are,  for 
if  the  heat  is  too  great  the  softening  of  the  meat  will 
not  be  as  perfect,  and  water  must  be  frequently  added, 
or  it  would  burn  on  to  the  vessel.  The  kinds  of  meat 


106 


COOKERY. 


most  suitable  for  stewing,  or  .which  are  the  most  im- 
proved  by  the  process,  are  those  that  abound  in  fibrin 
or  lean,  and  which  are  frequently  too  dry  or  tough 
for  roasting.  In  stewing,  those  portions  of  meat  that 
cannot  be  eaten  roasted,  and  are  rarely  boiled,  as  the 
hard,  muscular  or  tendinous  parts, — the  hocks  of  beef, 
for  instance,  — are  converted  into  a rich,  gelatinous 
nutritive  food,  of  the  most  savory  kind,  and  can  be 
served  up  with  proper  vegetables,  or  used  as  gravj^  or 
soup.  In  stewing,  the  great  danger  is  burning  the 
meat  by  allowing  the  water  to  evaporate.  This 
guarded  against,  stewed  meats  are  excellent. 

FRYING  PORK. 

Take  one  fresh  egg,  beat  it,  add  half  a gill  of  sour 
milk,  and  a sufficient  quantity  of  fiour  to  make  a 
batter;  freshen  and  fry  the  pork  as  usual,  then  dip 
the  pieces  in  the  batter,  which  will  of  course  adhere ; 
replace  them  in  the  fat,  and  after  a little  more  frying, 
a light  and  delicate  cake  will  enclose  the  meat,  and 
thus  constitute  a dish  for  a middling-sized  family, 
which  will  tempt  the  palate  of  the  most  fastidious. 

TO  GLAZE  A COLD  HAM. 

With  a brush  or  quill-feather,  go  all  over  the  ham 
with  beaten  yolk  of  egg.  Then  cover  it  thickly  with 
pounded  cracker,  made  as  fine  as  fiour,  or  with  grated 
crumbs  of  stale  bread.  Lastly,  go  over  it  with  thick 
cream.  Put  it  to  brown  in  the  oven  or  stove.  This 
glazing  will  be  found  delicious. 

TO  BOIL  A HAM. 

Hams  should  always  be  soaked  in  water  previous 
to  boiling,  to  draw  out  a portion  of  the  salt  and  to 
make  them  tender.  They  will  soften  more  easily  if 


COOKERY. 


lOT 


soaked  in  lukewarm  water.  If  it  is  a new  ham,  and 
not  very  hard  or  salt,  you  need  not  put  it  in  water 
till  the  evening  before  you  intend  to  cook  it.  An 
older  one  will  require  twenty-four  hours’  soaking; 
and  one  that  is  very  old  and  hard  should  be  kept  in 
soak  two  or  three  days,  frequently  changing  the  water, 
which  must  be  soft.  Soak  it  in  a tub,  and  keep  it 
well  covered.  When  you  take  it  out  of  the  water  to 
prepare  it  for  boiling,  scrape  and  trim  it  nicely,  and 
pare  ofl*  all  the  bad -looking  parts.  Early  in  the 
morning  put  it  into  a large  pot  or  kettle  with  plenty 
of  cold  water ; place  it  over  a slow  fire,  that  it  may 
heat  gradually ; it  should  not  come  to  a boil  in  less 
than  an  hour  and  a half,  or  two  hours.  When  it 
boils,  quicken  the  fire  and  skim  the  pot  carefully. 
Then  simmer  gently  four  or  five  hours  more,  accord- 
ing to  the  size.  A ham  weighing  fifteen  pounds 
should  simmer  five  hours  after  it  has  come  to  a boil. 
Keep  the  pot  well  skimmed.  When  it  is  done,  take 
it  up,  carefully  strip  ofl‘  the  skin  and  reserve  it  to 
cover  the  ham  when  it  is  put  away  cold.  Eub  the 
ham  all  over  with  some  beaten  egg,  and  strew  on  it 
fine  bread  raspings,  through  the  lid  of  a dredging 
box.  Then  place  it  in  an  oven  to  brown  and  crisp, 
or  on  a hot  dish  set  over  the  pot  before  the  fire.  Cut 
some  writing-paper  into  handsome  fringe,  and  twist 
it  round  the  shank-bone  before  you  send  the  ham  to 
the  table.  Garnish  the  edge  of  the  dish  with  little 
piles  or  spots  of  rasped  crust  of  bread.  In  carving  a 
ham,  begin  not  quite  in  the  center,  but  a little  nearer 
to  the  hock.  Cut  the  slices  very  thin.  It  is  not  only 
a most  ungenteel  practice  to  cut  ham  in  thick  slices, 
but  it  much  impairs  the  flavor. 


108 


COOKERY. 


When  you  put  it  away  after  dinner,  skewer  on 
again  the  skin.  This  will  make  it  keep  better.  Ham 
should  always  be  accompanied  by  green  vegetables, 
such  as  asparagus,  peas,  beans,  spinach,  cauliflower, 
broccoli,  &c. 

BAKED  OR  ROAST  PIG. 

Take  out  the  inwards ; take  off  the  first  joint  of  the 
feet;  boil  both  tender  and  chop  them.  Make  a dress- 
ing of  bread  soaked  soft,  the  water  pressed  out,  and 
mashed  fine ; season  with  pepper,  salt,  and  sage,  add- 
ing a little  butter,  and  then  fill  the  pig  with  this  stuff- 
ing. To  prevent  blistering,  rub  a little  butter  over 
the  pig.  Eoast  or  bake  it  hours.  The  oven  should 
contain  a little  water ; and  when  the  meat  is  done, 
mix  with  a little  dressing  and  gravy  from  the  pan, 
the  chopped  feet,  &c.,  and  use  this  for  a sauce.  Ex- 
pose the  pig  to  the  open  air  two  or  three  minutes  be- 
fore sending  it  to  the  table,  first  rubbing  it  over  with 
a little  butter,  to  make  it  crisp. 

TO  BARBACUB  SHOAT.— A SOUTHERN  DISH. 

Shoat  means  a fat  young  hog,  weighing  about  24 
pounds  without  head  or  feet.  Make  several  incisions 
between  the  ribs  of  a fore-quarter,  and  stuff  it  with 
rich  force-meat.  Put  it  in  a pan  with  a pint  of  water, 
salt,  pepper,  two  cloves  of  garlick,  a tumbler  of  good 
red  wine,  and  one  of  mushroom  catsup.  Bake  it,  and 
thicken  the  gravy  with  brown  flour  and  butter.  To 
facilitate  the  carving,  joint  and  cut  the  ribs  before 
cooking.  Lay  the  ribs  up  in  the  dish.  Garnish  with 
balls. 


COOKERY. 


109 


TO  BROIL  HAM. 

Ham  is  better  broiled  than  fried.  Slice  it  thin,  and 
broil  on  a gridiron.  When  dished,  place  a fried  egg 
on  each  slice.  It  should  be  broiled  over  bright  coals, 
from  five  to  eight  minutes,  turning  it  over  once. 

TO  BOIL  HAM. 

Put  it  on  in  cold  water,  and  let  it  simmer  without 
boiling,  unless  very  moderately,  four  or  five  hours. 
The  water  should  be  changed  if  the  ham  is  very  salt; 
and,  before  it  is  carried  to  the  table,  take  off  the  rind. 
Put  over  it  whole  pepper  or  cloves  in  diamond  figures, 
if  you  wish  to  ornament  it  in  a simple  way.  A ham, 
if  very  dry,  should  be  soaked  from  twelve  to  twenty- 
four  hours  in  warm  water  before  using. 

TO  TOAST  HAM. 

After  boiling  it  well,  take  the  skin  off ; cover  the 
top  thick  with  bread-crumbs,  and  brown  it  in  an 
oven. 

TO  STUFF  HAM. 

Take  a ham  well  smoked  and  washed,  (let  the  skin 
remain  on,)  and  make  incisions  all  over  the  top  two 
inches  deep ; stuff  them  full  with  chopped  parsley  and 
some  pepper;  — to  be  eaten  cold. 

SOUSE. 

Clean  pig’s  feet  and  ears  thoroughly,  and  soak 
them  a day  in  salt  and  water;  boil  them  tender  and 
split  them.  To  souse  them  cold,  pour  boiling  vinegar, 
spiced  with  mace  and  pepper-corns,  over  them.  Cloves 
give  the  souse  a dark  color,  but  improve  the  taste.  If  a 
little  salt  be  added,  they  will  keep  good  pickled  a 
month  or  two. 

10 


110 


COOKERY. 


PRESSED  HEAD. 

Boil  the  several  parts  of  the  entire  head,  and  the 
feet  in  the  same  way  as  for  souse.  All  must  be  boiled 
so  perfectly  tender  as  to  have  the  meat  easily  separate 
from  the  bones ; and  after  neatly  separated,  chop  the 
meat  fine  while  warm,  seasoning  with  salt  and  pep- 
per, and  other  spices  to  taste.  Put  it  in  a strong  bag, 
and,  placing  a weight  on  it,  let  it  remain  till  cold,  or 
put  it  in  any  convenient  dish,  placing  a plate  with  a 
weight  on  it  to  press  it;  cut  it  in  slices,  and  serve 
cold  with  vinegar,  or  fry  it. 

SAUSAGES. 

Chop  fat  and  lean  fresh  pork,  (a  greater  proportion 
of  lean,)  very  fine,  season  it  very  highly  with  pep- 
per, salt,  sage,  and  other  sweet  herbs  if  liked.  A 
little  saltpeter  tends  to  preserve  them.  When  fresh 
pork  cannot  be  had,  very  good  sausages  may  be  made 
of  beef. 

To  make  Bologna  sausages,  take  equal  weight  of 
veal,  pork,  and  ham,  chopped  very  fine,  seasoned 
high,  and  boiled  till  tender  in  casings,  and  then  fry 
them  after  they  are  dried. 

TO  MAKE  SAUSAGES. 

Take  three  pounds  of  nice  pork,  fat  and  lean  toge- 
ther, chop  it  as  fine  as  possible,  season  it  with  a tea- 
spoonful of  beaten  pepper,  two  of  salt,  about  three  of 
sage  made  fine;  mix  them  well  together;  have  the 
casings  very  nicely  cleaned,  and  fill  them  or  put  the 
meat  down  in  a pot.  Beef  will  make  good  sausages. 


COOKERY* 


111 


SAUSAGES. 

Twelve  pounds  of  meat,  seven  pounds  of  fat  from 
the  back  of  the  chine,  five  spoonsful  of  salt,  six 
spoonsful  of  sage,  two  of  thyme,  three  of  pepper; 
put  into  casings,  and  place  in  large  stone  jars,  and 
pour  warm  milk  over,  until  the  jars  are  full. 

OXFORD  SAUSAGES. 

The  following  is  the  recipe  for  making  the  cele- 
brated Oxford  sausages,  so  popular  in  England: — 
Ingredients  — one  pound  and  a half  of  pig-meat  with- 
out any  skin,  and  a half  pound  of  veal.  One  pound 
and  a half  of  beef-suet,  the  yolks  and  whites  of  five 
eggs;  a dessert- spoonful  of  sifted  sage,  after  being 
well  dried.  Pepper  and  salt  to  the  taste.  Chop 
the  meat  small,  and  then  pound  it  together  in  a 
marble  mortar,  till  it  is  short  and  tender.  Chop  the 
suet  very  fine,  and  when  the  eggs  are  well  beaten 
together,  after  the  white  specks  are  taken  out,  pour 
the  liquid  over  the  pounded  meat  and  chopped  suet, 
well  kneading  together  with  a clean  hand,  throwing 
in  the  sifted  sage,  and  pepper,  and  salt,  during  the 
operation,  so  as  to  let  them  impregnate  the  whole 
mass  without  being  predominant  in  any  part  of  it. 
Press  the  whole,  when  well  mixed,  into  a wide- 
mouthed jar,  and  keep  it  from  the  air  in  a cool  place. 
They  may  be  made  up  into  small  balls,  or  put  into 
casings  nicely  cleaned,  when  wanted  for  use.  Use  very 
little  grease,  or  lard,  in  frying  them,  as  they  will  be 
almost  fat  enough  to  fry  of  themselves. 


112 


COOKERY. 


TO  MAKE  FORCE-MEAT  BALLS. 

Force-meat  balls  are  a great  addition  to  all  made- 
dishes.  Made  thus:  — take  three  pounds  of  veal, 
and  a pound  of  suet,  cut  fine,  and  beat  in  a marble 
mortar;  have  a few  sweet  herbs  made  fine,  a little 
mace  dried  and  beat  fine,  and  a small  nutmeg  grated, 
a little  lemon-peel  cut  very  fine,  a little  pepper  and 
salt,  and  the  yolk  of  two  eggs;  mix  all  these  well 
together,  then  roll  them  in  little  round  balls,  and 
some  in  long  balls ; roll  them  in  flour,  and  fry  them 
brown. 

RUMP  OF  BEEF. 

This  is  the  most  juicy  of  all  the  joints  of  the  beef, 
but  is  more  frequently  stewed  than  roasted,  as  it  is 
generally  too  large  to  serve  whole ; cut  as  much  from 
the  chump  end  to  roast  as  will  make  a nice  dish. 
When  boned,  and  rolled  in  the  form  of  a fillet  of 
veal,  it  will  require  more  time  to  cook. 

A SPANISH  STEAK. 

Take  the  tender-loin  of  beef,  have  onions  cut  fine, 
and  put  into  a frying-pan  with  some  boiling  butter; 
when  quite  soft,  draw  them  to  the  back  part  of  the 
pan,  and  having  seasoned  well  the  beef  with  pepper 
and  salt,  put  it  in  the  pan,  and  rather  broil  than  fry 
it.  When  done,  put  the  onions  over  it,  and  as  much 
boiling  water  as  will  make  a gravy  after  stewing. 

STEAK  WITH  VEGETABLES. 

Cut  the  steak  about  two  and  a half  inches  thick, 
and  longer ; dredge  it  with  flour,  and  fry  it  in  butter 
a fine  brown  ; lay  it  in  a stew-pan,  and  pour  boiling 


COOKERY. 


113 


water  into  the  frying-pan ; let  it  boil,  and  add  it  to 
the  steak,  which  is  rendered  richer  by  this  process. 
Slice  in  turnips,  carrots,  &c. 

VEAL  MINCED  WITH  POTATOES. 

Chop  some  cold  veal  very  fine ; add  to  it  an  equal 
quantity  of  cold  boiled  potatoes  chopped  fine;  also 
season  with  pepper  and  salt  to  the  taste.  Add  to  it 
veal-gravy  or  hot  water  to  moisten  it,  and  plenty  of 
butter;  dredge  a little  flour  over  it,  and  put  it  in  a 
stew-pan  over  a moderate  fire ; cover  it  close  for  half 
an  hour ; when  thoroughly  heated,  it  is  done. 

BRISKET  OF  BEEF  STEWED. 

Cut  the  meat  into  handsome  cutlets,  put  a piece  of 
butter  or  clean  dripping  into  a frying-pan  as  soon  as 
it  is  hot,  flour  and  fry  to  a light  brown  ; take  it  out, 
and  if  you  have  no  gravy  ready,  put  a pint  of  boiling 
water  into  the  frying-pan,  boil  for  a minute,  and 
strain  into  a basin,  while  you  make  some  thickening 
in  the  following  manner:  put  about  an  ounce  of 
butter  in  a stew-pan,  as  soon  as  it  melts  mix  with  it 
as  much  flour  as  will  dry  it  up.  Stir  it  over  the  fire 
for  a few  minutes,  and  gradually  add  to  it  the  gravy 
you  made  in  the  stew-pan ; let  them  simmer  together 
ten  minutes ; season  with  pepper,  salt,  a little  mace, 
and  a wine-glass-full  of  mushroom-catsup  or  wine; 
strain  it  through  a tamis  on  the  meat,  and  stew  very 
gently  till  the  meat  is  thoroughly  warmed.  If  you 
have  any  ready-boiled  bacon,  cut  it  in  slices,  and  put 
it  to  warm  with  the  meat. 

10* 


114 


COOKERY. 


BOILED  RUMP-STEAKS  WITH  ONION  GRAVY. 

Peel  and  slice  two  large  onions,  put  them  into  a 
quart  stew-pan,  with  two  table-spoonfuls  of  water ; 
cover  the  stew-pan  close,  set  it  on  a slow  fire  till  the 
water  has  boiled  away,  and  the  onions  are  a little 
browned,  then  add  half  a pint  of  good  broth,  and 
boil  the  onions  till  quite  tender;  strain  the  broth 
from  them,  chop  them  very  fine,  and  season  with 
mushroom -catsup,  pepper,  and  salt;  put  the  onion 
into  it,  and  let  it  boil  gently  for  five  minutes  ; pour  it 
into  a dish  and  lay  it  over  the  steak.  If,  instead  of 
broth  you  use  good  beef  gravy,  it  will  be  improved. 
Stewed  cucumbers  are  also  a great  addition. 

BRISKET  OF  BEEF. 

Take  all  the  bones  out""of  eight  pounds  of  brisket 
of  beef,  make  holes  in  it  about  an  inch  apart,  fill  first 
with  fat  bacon,  second  with  parslej^,  third  with, 
oysters,  and  so  on  until  all  are  filled ; also  add  to  the 
above,  pepper,  nutmeg,  and  cloves.  When  com- 
pletely stufted,  lay  it  in  a pan,  dredge  it  with,  flour, 
pour  on  it  half  a pint  of  water,  and  the  same  of  broth. 
Bake  it  three  hours,  then  skim  ofl*  the  fat,  put  the 
meat  into  a dish,  strain  the  gravy  over,  and  garnish 
with  pickles.  Any  piece  of  fresh  meat  may  be 
dressed  in  this  way,  or  baked  before  the  fire  in  a 
Dutch  oven,  with  onions,  the  meat  being  frequently 
rubbed  over  with  oil. 

POTTED  BEEF. 

Rub  two  pounds  of  lean  beef  with  salt  and  salt- 
peter, and  let  it  lie  two  days;  then  dry  the  meat, 


COOKERY. 


115 


season  it  with  black  pepper,  and  put  into  a small  pan 
with  half  a pound  of  butter;  cover  it  with  paste  and 
bake  slowly. 

BEEF  A LA  DAUBE. 

Lard  well  a round  of  beef,  and  put  it  in  a stew-pan  ; 
cut  it  in  slices  nearlj^  to  the  bone,  have  a few  slices 
of  bacon  placed  around  and  over  the  beef,  with 
carrots  and  onions;  season  with  pepper,  salt,  and 
thyme;  cover  the  whole  with  water,  and  let  it  stew 
very  slowly  from  four  to  six  hours,  then  take  out  the 
round  and  let  it  cool.  To  make  the  jelly,  take  all 
the  meat  from  the  stew-pan,  strain  the  broth  through 
a sieve,  skim  the  fat  from  the  top  very  carefully,  put 
it  on  the  fire  with  a few  grains  of  pepper,  and  let  it 
simmer  slowly.  Beat  the  whites  of  four  eggs  in  a 
cup  of  water,  and  stir  them  in ; let  it  remain  on  the 
fire  simmering  fifteen  or  tw^enty  minutes.  Strain  the 
jelly,  and  when  cool,  garnish  the  meat  with  it.  This 
dish  should  be  prepared  the  day  before  it  is  used. 

TOMATO  BEEF. 

With  eight  or  ten  tomatoes,  stew  slowly  three 
pounds  of  beef,  cut  in  slices  or  slips ; add  salt,  a few 
cloves,  and,  just  at  taking  up,  a little  butter.  A gill 
of  tomato-catsup  and  an  onion  may  be  added. 

FRICANBEAU  OF  BEEF. 

Lard  a piece  of  lean  beef  with  bacon,  seasoned  with 
pepper,  cloves,  mace,  and  allspice.  Put  it  into  a 
stew-pan,  with  a pint  of  broth  or  beef  gravy,  a glass 
of  sherry,  a bundle  of  parsley,  and  sweet-herbs,  a 
clove  of  garlic,  and  a shalot  or  two.  When  the  meat 
is  tender,  cover  it  closely;  skim  the  sauce,  strain  it 


116 


COOKERY. 


and  boil  till  it  is  reduced  to  a glaze.  Then  glaze  the 
larded  side,  and  serve  the  fricandeau  with  tomato 
sauce. 

TO  PRESERVE  FRESH  MEAT. 

If  fresh  meat  is  rolled  up  in  Indian  meal,  it  will 
keep  well  for  five  days  in  the  hottest  weather.  It 
should  be  laid  down  in  pieces,  the  weight  not  exceed- 
ing three  pounds,  and  each  piece  should  be  entirely 
covered  with  meal. 

TO  KEEP  FRESH  MEAT  IN  SUMMER. 

Put  the  meat  in  a stone  jar,  and  cover  it  with  sour 
milk;  and,  by  changing  it  once  or  twice,  it  will  keep 
a week  or  longer.  Before  cooking,  wash  the  milk 
from  the  meat,  and  lay  it  in  soda-water  a few  minutes, 
to  make  it  more  tender. 

HASHED  MEAT. 

Cut  the  meat  into  small  pieces,  trimming  ofi*  all 
the  sinews,  skin,  and  gristle.  Prepare  the  sauce  to 
warm  with  the  meat,  and  simmer  gently  till  thoroughly 
warm.  It  should  not  boil,  as  the  meat  is  thereby 
rendered  tough  and  hard.  The  sauce  may  be  made 
as  follows:  one  teaspoonful  of  Harvey  sauce,  one  of 
tomato  sauce,  the  same  quantity  of  any  other  sauce ; 
black  pepper,  cayenne,  salt,  half  a wine-glass  of  port- 
wine,  and  a couple  of  capsicums  cut  fine ; mix  with 
the  remains  of  the  gravy  of  beef  or  mutton  of  the 
preceding  day.  If  necessary  to  thicken,  add  a little 
fiour  from  the  dredger. 

A FINE  HASH. 

Take  any  cold  game  or  poultry  that  you  have  (you 
may  mix  several  kinds  together) ; some  sausages  of 


COOKERY. 


117 


the  best  sort  will  be  an  improvement.  Chop  all 
together  and  mix  with  it  bread  crumbs,  chopped 
onions  and  parsley,  and  the  yolks  of  two  or  three 
hard-boiled  eggs ; put  it  into  a sauce-pan  with  a pro- 
portionate piece  of  butter  rolled  in  flour,  moisten  it 
with  broth,  gravy,  or  warm  water,  and  let  it  stew 
gently  for  half  an  hour.  Cold  veal  or  fresh  pork 
may  be  hashed  in  the  same  manner. 

SANDWICHES. 

Sandwiches  are  an  elegant  and  convenient  luncheon, 
if  nicely  prepared.  The  bread  should  be  neatly  cut 
with  a sharp  knife ; and  whatever  meat  is  used  must 
be  carefully  trimmed  from  every  bit  of  skin,  gristle,  &c. 

MINCED  COLLOPS. 

Take  beef  and  mince  it  very  fine,  to  which  add 
some  salt  and  pepper.  Put  this  in  its  raw  state  into 
small  jars,  and  pour  on  the  top  some  clarified  butter. 
When  intended  for  use,  put  the  butter  into  a frying- 
pan,  and  slice  in  some  onions  and  fry  them.  Add  a 
little  water  to  it,  and  then  put  in  the  minced  meat. 
Stew  it  well  for  a few  minutes,  and  serve. 

FRICASSEE  OF  FOWLS. 

Skin  and  cut  up  the  fowls,  and  soak  them  two 
hours  in  cold  water,  to  make  them  white.  Drain 
them.  Put  into  a stew-pan  a large  piece  of  butter, 
and  a tablespoonful  of  flour.  Stir  them  together  till 
the  butter  has  melted.  Add  salt,  pepper,  a grated 
nutmeg,  and  a bunch  of  sweet-herbs.  Pour  in  half 
a pint  of  cream,  put  in  the  fowls  and  let  them  stew 
three  quarters  of  an  hour.  Before  you  send  them  to 
the  table,  stir  in  the  yolks  of  three  beaten  eggs,  and 


118 


COOKERY. 


the  juice  of  half  a lemon.  To  keep  the  fricassee  white, 
cover  it  (while  stewing)  with  a sheet  of  buttered  paper 
laid  over  the  fowls.  The  lid  of  the  stew-pan  must  be 
kept  on  tightly. 

A LEG  OF  MUTTON  WITH  OYSTERS. 

E.ub  a leg  of  mutton  all  over  with  salt,  and  put  it 
on  the  spit  to  roast  with  a clear  fire,  basting  it  with 
its  own  gravy.  When  it  is  nearly  done,  take  it  up 
and  with  a sharp  knife  make  incisions  all  over  it,  and 
stuff  an  oyster  into  every  hole.  Then  put  it  again 
before  the  fire  to  finish  roasting.  Before  you  serve  it 
up,  skim  the  gravy  well,  and  give  it  a boil  with  a 
glass  of  red  wine. 


VENISON. 

Venison  is  said  to  be  more  easily  digested  than  any 
other  kind  of  meat.  It  is  better  kept  a day  or  two 
after  it  is  killed,  before  using. 

TO  ROAST  VENISON. 

Cover  the  fat  parts  with  paper  and  a paste,  made 
of  flour  and  water,  to  prevent  them  from  burning. 
Roast  a haunch  of  12  pounds  about  four  hours.  Baste 
it  well,  and  serve  with  currant-jelly. 

VENISON  STEAKS.. 

Cut  the  steak  into  pieces  the  size  you  prefer,  beat 
well  wdth  a steak-beater,  then  chop  it,  and  fry  with 
nice  lard  until  done.  Thicken  the  gravy,  or  sauce, 
with  sweet  milk,  a little  flour  and  butter,  adding 
pepper  to  the  taste.  To  be  served  hot. 


COOKERY. 


119 


MOCK  VENISON. 

Mutton  is  the  best  substitute  for  real  venison. 
Hang  up  for  several  days  a loin  of  fat  mutton ; then 
bone  it,  and  take  off  all  the  kidney  fat,  and  the  skin 
from  the  upper  fat ; mix  together  two  ounces  of  brown 
sugar,  one  ounce  of  pulverized  black  pepper,  and 
two  of  allspice.  Eub  it  well  into  the  mutton,  and 
let  it  remain  in  this  mixture  five  days,  turning  and 
rubbing  it  daily.  When  it  is  to  be  roasted,  wash  off 
the  spices.  Serve  it  with  made  gravy  and  currant 
jelly. 

CALF’S  HEAD. 

Take  the  half  of  one,  with  the  skin  on ; put  it  into 
a large  stew-pan,  with  a knuckle  of  ham,  and  the  usual 
accompaniments  of  onions,  herbs,  &c.,  and  let  them 
simmer,  in  as  much  water  as  will  cover  the  whole,  till 
the  flesh  may  be  separated  from  the  bone  with  a spoon ; 
do  this,  and  while  hot  cut  it  into  as  large-sized  squares 
as  the  pieces  will  admit  of.  The  trimming  and  half  the 
liquor  may  be  put  by  in  a tureen ; to  the  remaining  part 
add  half  a gill  of  wine,  and  reduce  the  whole  of  that,  by 
quick  boiling,  till  it  is  half  consumed,  w'hen  it  should 
be  poured  over  the  large  square  pieces,  in  an  earthen 
vessel,  surrounded  with  mushrooms,  white  button 
onions,  small  pieces  of  pickled  pork,  and  the  tongue 
in  slices.  Simmer  till  the  whole  is  fit  to  serve  up. 
Some  brown  force-meat  balls  are  a pretty  addition. 
After  this  comes  from  the  table,  the  remains  should 
be  cut  up  in  small  pieces,  and  mixed  up  with  the 
trimmings  and  liquor;  which,  (with  a little  more 
wine)  properly  thickened,  will  make  a very  good 
mock-turtle  soup  for  a future  occasion. 


120 


C 0 0 K E E T. 


FRENCH  CHICKEN  SALAD. 

Take  a large,  cold,  boiled  fowl,  and  having  removed 
the  skin  and  fat,  cut  the  flesh  from  the  bones  in  very 
small  shreds,  not  more  than  half  an  inch  long,  and 
mix  with  it  an  equal  quantity  of  celery,  cut  in  small 
pieces.  The  dressing  should  not  he  made  until  im* 
mediately  before  it  goes  to  table.  Have  ready  half  a 
dozen  or  more  hard-boiled  eggs.  Cut  up  the  yolks 
on  a plate,  and  with  the  back  of  a wooden  spoon 
mash  them  to  a paste,  adding  salt,  mustard,  cayenne, 
vinegar,  and  salad  oil,  to  the  taste.  Mix  all  together, 
until  it  is  a smooth  paste.  Lay  the  shred  chicken  in 
the  middle  of  a flat  dish.  Then  cover  it  thickly  with 
the  dressing,  and  mix  it  thoroughly.  Garnish  the 
top  of  the  dish  with  white  lettuce,  chopped  fine,  and 
the  whites  of  the  eggs  minced. 

TO  BOIL  A DUCK. 

Salt  it  two  days.  Boil  half  an  hour;  fill  with 
wheat-bread,  sage,  onions,  and  butter,  rubbed  together, 
also,  pepper  and  salt  to  the  taste.  Then  return  the 
duck  to  the  pot,  and  boil  until  done. 

TO  STEW  A DUCK. 

Stuff  and  half  roast  the  duck,  then  put  it  into  a 
stew-pan,  with  a shred  onion,  black  pepper,  sage, 
winter  savory,  maijorum  chopped  fine,  and  about  a 
pint  of  beef  gravy.  Simmer  about  20  minutes,  then 
skim  it  and  take  out  the  herbs ; add  a quart  of  green 
peas  lightly  boiled,  and  simmer  half  an  hour  longer; 
thicken  with  a little  butter  and  flour,  and  serve  the 
duck  and  peas  in  one  dish.  Cabbage  boiled,  shred 
and  fried  in  butter,  may  also  be  stewed  with  duck 
instead  of  the  peas. 


COOKERY. 


121 


TO  HASH  A DUCK. 

Fry  a chopped  onion  in  a stew-pan  with  a little 
butter ; thicken  it  with  flour,  then  put  the  duck  (cut 
up)  into  the  sauce  to  warm,  season  it  with  pepper, 
salt,  and  a little  soy  or  catsup,  and  the  juice  of  half  a 
lemon,  with  a little  sugar.  Serve  in  a deep  dish,  with 
toasted  crackers  or  bread. 

SALINI,  OR  HOT  DUCK  SALAD. 

Cut  ofi*  the  flllets  of  roasted  ducks  into  proper 
pieces;  sprinkle  over  allspice  and  salt.  Add  a gill 
of  olive  oil,  and  a glass  of  claret,  or  the  juice  of  two 
Seville  oranges.  Stir  it  well  over  the  fire,  and  serve  it. 

FISH. 

In  choosing  fresh  fish,  select  only  those  that  are 
thick  and  firm,  with  bright  scales  and  stiff  fins ; the 
gills  a very  lively  red,  and  the  eyes  full  and  promi- 
nent. In  the  summer  as  soon  as  they  are  brought 
home,  clean  and  put  them  in  ice,  if  you  have  it,  until 
you  are  ready  to  cook  them,  and  never  attempt  to 
keep  fresh  fish  two  days.  Mackerel  cannot  be  cooked 
too  soon,  as  they  spoil  sooner  than  other  fish. 

Oysters  in  the  shell  may  be  kept  a week  by  the  fol- 
lowing process:  cover  them  with  water  and  wash 
them  clean  with  a birch  broom.  Then  lay  them  with 
the  concave  part  of  the  shell  undermost,  sprinkle 
each  of  them  well  with  salt  and  Indian-meal,  and  fill 
up  the  tub  with  cold  water.  Repeat  this  every  day  ; 
first  pouring  off  the  liquid  of  the  day  before.  The 
tub  must  stand  all  the  time  in  a cool  cellar,  and  be 
covered  well  with  a blanket,  or  something  of  the  sort. 
K carefully  attended  to,  oysters  kept  in  this  way  will 
11 


122 


COOKERY. 


not  only  live,  but  fatten.  It  is  customary  to  eat  fish 
only  at  the  commencement  of  the  dinner.  Fish  and 
soup  are  generally  served  up  alone,  before  any  of  the 
other  dishes  appear,  and  with  no  vegetables  but  pota- 
toes. In  England,  and  at  some  of  the  most  fashion- 
able tables  in  America,  bread  only  is  eaten  with  fish. 
To  this  rule,  salt  cod  is  an  exception. 

TO  BOIL  FRESH  SALMON. 

Scale  and  clean  the  fish,  handling  it  as  little  as 
possible,  and  cut  it  open  no  more  than  is  abso- 
lutely necessary.  Place  it  on  the  strainer  of  a large 
fish-kettle,  and  fill  it  up  with  cold  water.  Throw  in 
a handful  of  salt.  Let  it  boil  slowly.  The  length  of 
time  depends  on  the  size  and  weight  of  the  fish. 
You  may  allow  a quarter  of  an  hour  to  each  pound ; 
but  experience  alone  can  determine  the  exact  time. 
It  must,  however,  be  thoroughly  done,  as  nothing  is 
more  unpalatable  than  fish  under-cooked.  You  may 
try  it  with  a fork.  Skim  it  well,  or  the  color  will  be 
bad. 

The  minute  it  is  completely  boiled,  lift  up  the 
strainer  and  rest  it  across  the  top  of  the  kettle,  that 
the  fish  may  drain,  and  then,  if  you  cannot  send  it  to 
table  immediately,  cover  it  with  a napkin  in  several 
folds,  to  keep  it  firm  by  absorbing  the  moisture. 
Send  it  to  table  on  a hot  dish.  Garnish  with  scraped 
horseradish  and  curled  parsley.  Have  ready  a small 
tureen  of  lobster  sauce  to  accompany  the  salmon. 
Take  what  is  left  after  dinner,  and  put  it  in  a deep 
dish  with  a close  cover.  Having  saved  some  of  the 
water  in  which  the  fish  was  boiled,  take  a quart  of  it, 
and  season  it  with  half  an  ounce  of  whole  pepper, 
and  half  an  ounce  of  whole  allspice,  half  a pint  of  the 


COOKERY. 


123 


best  vinegar,  and  a teaspoonful  of  salt.  Boil  it,  and, 
when  cold,  pour  it  over  the  fish,  and  cover  it  closely 
again  in  a cold  place,  and  it  will  keep  a day  or  two, 
and  may  be  eaten  at  breakfast  or  supper.  If  much 
of  the  salmon  has  been  left,  you  must  proportion  a 
larger  quantity  of  pickle. 

SALMON  STEAKS. 

Split  the  salmon,  and  take  out  the  bone  as  nicely 
as  possible,  without  mangling  the  body.  Then  cut 
it  into  fillets  or  steaks,  about  an  inch  thick.  Dry 
them  lightly  in  a cloth,  and  dredge  them  with  fiour. 
Take  care  not  to  squeeze  or  press  them.  Have  ready 
some  clear  bright  coals,  such  as  are  fit  for  beef-steaks. 
Let  the  gridiron  be  clean  and  bright,  and  rub  the 
bars  with  chalk  to  prevent  the  fish  from  sticking. 
Broil  the  slices  thoroughly,  turning  them  with  steak 
tongs.  Send  them  to  table  hot,  wrapped  in  the  folds 
of  a napkin  that  has  been  heated.  Serve  with  them 
anchovy  or  lobster  sauce.  Many  epicures  consider 
this  the  best  way  of  cooking  salmon. 

Another  way  is  to  take  pieces  of  white  paper  and 
butter  them  well.  Wrap  in  each  a piece  of  salmon, 
securing  the  paper  around  them  with  a string  or  pins. 
Lay  them  on  a gridiron,  and  broil  them  over  a clear 
but  moderate  fire  till  thoroughly  done.  Take  off  the 
paper  and  send  the  cutlets  to  table  hot,  garnished 
with  fried  parsley.  Serve  up  with  them  prawn  or 
lobster  sauce. 

TO  BAKE  FRESH  SALMON  WHOLE. 

Having  cleaned  a small  salmon,  season  it  with  salt, 
pepper,  and  powdered  mace,  rubbed  on  it,  both  out- 
side and  ill.  Skewer  it  with  the  tail  turned  around. 


124 


COOKERY. 


and  put  to  the  mouth.  Lay  it  on  a stand  or  trivet  in 
a deep  dish  or  pan,  and  stick  it  over  with  bits  of 
butter  rolled  in  flour.  Put  into  the  oven,  and  baste 
it  occasionally,  while  baking,  with  its  own  drippings. 
Garnish  it  with  horseradish  and  sprigs  of  curled 
parsley,  laid  alternately  round  the  edge  of  the  dish, 
and  send  it  to  table  with  lobster-sauce. 

SALMON  BAKED  IN  SLICES. 

Take  out  the  bone  and  cut  the  flesh  in  slices. 
Season  with  cayenne  and  salt.  Melt  two  ounces  of 
butter,  that  has  been  rolled  in  flour,  in  half  a pint  of 
water,  and  mix  with  it  two  glasses  of  port-wine,  two 
tablespoonfuls  of  catsup,  and  two  anchovies.  This 
allowance  is  for  a small  quantity  of  salmon.  For  a 
large  dish,  you  must  proportion  the  ingredients  ac- 
cordingly. Let  the  anchovies  remain  in  the  dish  till 
they  are  dissolved.  Then  strain  it  and  pour  it  over 
the  slices  of  salmon.  Tie  a sheet  of  buttered  paper 
over  the  dish,  and  put  into  the  oven.  You  may  bake 
trout  or  carp  in  the  same  way. 

TO  COOK  COD-FISH. 

It  is  a little  surprising  that  many  a good  housewife 
is  not  aware  that  the  dumb  or  dried  cod-flsh  ought 
not  to  be  boiled  to  have  them  tender.  It  operates  as 
with  an  egg,  an  oyster,  or  a clam : the  more  you  boil 
them,  the  harder  they  get.  Over-night  put  the  flsh  to 
soak  in  cold  water.  In  the  morning  it  may  be  removed 
into  a kettle  of  fresh  water,  made  warm,  and  set  by 
the  Are.  Half  an  hour  previous  to  its  being  dished 
up,  it  may  be  transferred  to  a kettle  of  fresh  w^ater, 
and  simmered  over  the  Are  nearly  to  a boiling  heat. 


COOKERY. 


125 


but  no  higher.  This  management  does  not  draw  out, 
but  revives  and  enlivens  the  nutritious  substance  in 
them  and  leaves  the  flesh  tender  and  delicious. 

TO  BOIL  MACKEREL  IN  MARINADE. 

Take,  with  some  weak  broth,  two  tablespoonfuls  of 
vinegar,  a bunch  of  sweet-herbs,  a few  small  onions, 
a dozen  cloves,  and  pepper  and  salt  to  the  taste ; boil 
them  together  an  hour,  then  boil  the  flsh  in  this 
gravy.  T^ke  them  out  when  ready ; strain  the  liquor 
and  thicken  it ; make  it  green  with  chopped  parsley, 
and  serve  with  white  gravy-sauce  and  hard-boiled  eggs. 

TO  BOIL  FRESH  MACKEREL. 

They  should  be  carefully  cleaned  inside  and  out, 
then  washed  in  vinegar  and  water,  and  left  to  dry 
before  being  put  into  the  kettle.  A handful  of  salt 
should  be  put  into  the  water,  which  should  be  cold, 
and  only  allowed  to  boil  flfteen  or  twenty  minutes. 
XJse  parsley  and  butter-sauce. 

TO  BOIL  STURGEON. 

Having  cleaned  the  sturgeon  well,  boil  the  desired 
quantity  in  as  much  water  as  will  just  cover  it,  with  two 
or  three  bits  of  lemon-peel,  some  whole  pepper,  a stick  of 
horseradish,  and  a pint  of  vinegar  to  every  half-gallon 
of  water.  When  done,  garnish  with  fried  0}"sters, 
sliced  lemon,  and  horseradish.  Serve  with  melted 
butter  or  anchovy-sauce. 

GARNISHES. 

Parsley  is  the  most  universal  garnish  to  all  kinds 
of  cold  meat,  poultry,  fish,  butter,  cheese,  &c.  Horse- 
radish is  the  garnish  for  roast-beef,  and  for  fish  in 
11* 


126 


COOKERY. 


general ; for  the  latter,  slices  of  lemon  are  sometimes 
laid  alternately  with  heaps  of  horse  radish. 

Slices  of  lemon  for  boiled  fowl,  turkey,  fish,  roast 
veal,  and  calf’s  head. 

Carrot  in  slices  for  boiled  beef,  hot  or  cold. 

Barberries,  fresh  or  preserved,  for  game. 

Eed  beet-root,  sliced,  for  cold  meat,  boiled  beef, 
and  salt  fish. 

Fried  smelts  for  turbot. 

Fried  sausages,  or  force-meat  balls,  around  turkey 
and  other  fowls. 

Lobster,  coral,  and  parsley,  around  boiled  fish. 

Fennel  for  mackerel  and  salmon,  either  fresh  or 
pickled. 

Currant-jelly  for  game ; also  for  custard  or  bread- 
pudding. 

Mint,  either  with  or  without  parsley,  for  roast  lamb, 
either  hot  or  cold. 

Pickled  gherkins,  capers,  or  onions,  for  boiled  meat 
and  stews. 


SOUPS. 

TURTLE-SOUP. 

When  the  turtle  is  ready  for  dressing,  cut  all  the 
meat  that  is  good  for  baking,  and  put  it  aside  for  that 
purpose  ; then  take  the  bones,  fins,  entrails,  heart  and 
liver,  and  put  them  on,  with  a piece  of  beef  and  a 
little  salt,  to  stew.  When  about  half  done,  season 
wdth  black  pepper,  cayenne,  mace,  cloves,  nutmeg, 
parsley,  and  onions  chopped  fine ; thicken  with  drop- 
dumplings,  made  by  beating  together  a thick  batter 
of  cream,  the  yolk  of  eggs,  and  a little  salt  and  fiour. 


COOKERY. 


127 


MOCK- TURTLE-SOUP. 

Scald  a calf’s  head  with  the  skin  on,  and  take  off 
the  horny  part,  wdiich  cut  in  two-inch  square  pieces ; 
clean  and  dry  them  welkin  a cloth,  and  put  them  in  a 
stew-pan  with  four  quarts  of  liquid,  made  as  follows: 
Take  six  pounds  of  beef,  a calf’s  foot,  a shank  of 
ham,  an  onion,  a turnip,  two  carrots,  a head  of  celery, 
some  cloves  and  whole  pepper,  a bunch  of  sweet- 
herbs,  and  a little  lemon.  Put  these  into  eight  quarts 
of  water,  and  stew  them  gentl}%  until  the  liquid  is 
reduced  one  half;  then  strain  off,  and  put  it  into  the 
stew-pan  with  the  horny  parts  of  the  calf’s  head ; add 
some  marjoram,  savory,  thyme,  parsley  chopped  fine, 
wuth  some  cloves  and  mace  pounded,  a little  Caj^enne 
pepper,  some  green  onions,  and  half  a pint  of  Sherry 
wine ; stew  these  gently,  till  the  soup  is  reduced  to 
two  quarts ; then  heat  a little  broth,  mix  some  fiour, 
smoothing  it  with  the  yolks  of  two  eggs,  and  stir  it 
over  a gentle  fire  until  it  is  nearly  boiling 

OYSTER-SOUP. 

Take  a quart  of  oysters,  drain  them  with  a fork 
from  their  liquor,  wash  them  in  one  water  to  free 
them  from  grit;  cut,  in  small  pieces,  two  slices  of 
bacon ; strain  the  oyster-liquor;  then  put  all  together, 
adding  some  parsley,  thyme,  and  onions ; season  with 
pepper  and  salt ; let  it  boil  slowly,  and  when  almost 
done,  add  an  ounce  of  butter  rolled  in  flour,  and  a 
gill  of  good  cream.  It  will  take  thirty  minutes  to 
cook. 


128 


COOKERY. 


SOUP-MAIGRE. 

Take  of  veal,  beef  cut  into  small  pieces,  and  a 
scrag  of  mutton,  one  pound  each ; put  into  a sauce- 
pan, with  two  quarts  of  water;  put  into  a cloth  one 
ounce  of  barley,  an  onion,  a small  bundle  of  sweet- 
herbs,  three  or  four  heads  of  celery,  cut  small,  a little 
mace  and  cloves,  three  turnips  pared  and  halved,  a 
large  carrot  cut  in  small  pieces,  and  a nice  bunch  of 
lettuce ; cover  the  pot  close,  and  let  it  stew  five  hours ; 
then  take  out  the  spice  and  sweet-herbs,  and  serve 
soup. 

ANOTHER  OYSTER-SOUP. 

Take  two  quarts  of  oysters;  drain  them;  have 
ready  a dozen  eggs  boiled  hard ; cut  them  in  pieces, 
and  pound  them  in  a mortar  alternately  with  the  oys- 
ters. Boil  the  liquor  of  the  oysters  with  a head  of 
celery  cut  small,  two  grated  nutmegs,  a teaspoonful 
of  mace,  and  a teaspoonful  of  cloves,  with  two  tea- 
spoonsful  of  salt,  and  a teaspoonful  of  w^hole  pepper. 
When  the  liquor  has  boiled,  stir  in  the  oysters  and 
pounded  eggs,  a little  at  a time.  Give  it  one  more 
boil,  and  then  serve  it  up.  Salt  oysters  will  not  do 
for  soup. 

BEEF-SOUP. 

A piece  of  beef,  with  a handful  of  rice,  and  just 
enough  water  to  cover.  Stew  four  hours  over  a mo- 
derate fire.  An  hour  before  it  is  done,  add  two  or 
three  common-sized  onions,  ten  or  twelve  common 
potatoes,  (and  carrots,  if  desired,)  salt  to  season,  and 
a half  tea-spoonful  of  pepper.  Stir  up  two  or  three 
eggs  with  milk  and  fiour,  and  drop  in  with  a spoon ; 
but  sliced  bread  broken  in  the  tureen  is  still  better. 


COOKERY. 


129 


BEEF  SOUP. 

The  best  soup  is  made  of  the  lean  of  fine  fresh  beef. 
The  proportion  is  four  pounds  of  meat  to  a gallon  of 
water.  It  should  boil  at  least  six  hours.  Mutton 
soup  may  be  made  in  the  same  manner.  Put  the 
meat  into  cold  water,  with  a little  salt;  set  it  over  a 
good  fire ; let  it  boil  slowly,  but  constantly,  and  skim 
it  well.  When  no  more  fat  rises  to  the  top,  put  in 
what  quantity  you  please  of  carrots,  turnips,  leeks, 
celery,  and  parsley,  all  cut  into  small  pieces ; add  a 
few  cloves.  Grate  a large,  red  carrot,  and  strew  it 
over  the  top ; and  continue  to  boil  it  gently,  but 
steadily,  till  dinner-time.  Next  to  the  quantity  and 
quality  of  the  meat,  nothing  is  more  necessary  to  the 
excellence  of  soup  than  to  keep  the  fire  moderate,  and 
to  see  that  it  is  boiling  all  the  time,  but  not  too  fast. 
Have  ready  in  the  tureen  some  toasted  bread,  cut  into 
small  squares;  pour  the  soup  over  the  bread,  passing 
it  through  a sieve,  so  as  to  strain  it  thoroughly.  Some, 
however,  prefer  serving  it  up  with  all  the  vegetables 
in  it.  The  soup  will  be  improved  by  boiling  in  it  the 
remains  of  a piece  of  cold  roast  beef. 

BEEF-GRAVY  SOUP. 

Cut  slices  of  lean  beef,  according  to  the  quantity 
wanted,  which  place  in  a stew-pan  upon  sliced  onions 
and  roots,  adding  two  spoonsful  of  rich  broth.  Soak 
this  on  a slow  fire  for  half  an  hour,  stirring  it  well. 
When  it  is  sufficiently  brown,  add  more  broth,  well 
seasoned  with  sweet-herbs. 


130 


COOKERY. 


A CHEAP  RICE  AND  MEAT  SOUP. 

Put  a pound  of  rice,  and  a little  pepper,  and  broth 
herbs,  into  two  quarts  of  water,  cover  them  close  and 
simmer  very  gently  ; put  in  a little  cinnamon,  two 
pounds  of  good  ox-cheek,  and  boil  the  whole  till  the 
strength  is  incorporated  into  the  liquor. 

ANOTHER  CHEAP  SOUP. 

Take  an  ox-cheek,  two  pecks  of  potatoes,  a quarter 
of  a peck  of  onions,  three-quarters  of  a pound  of 
salt,  and  an  ounce  and  a half  of  pepper — to  be  boiled 
in  ninety  pints  of  water,  on  a slow  fire,  until  reduced 
to  sixty.  A pint  of  this  soup,  with  a small  piece  of 
meat,  is  a good  meal  for  a hearty  working  man:  some 
of  every  vegetable,  with  a few  herbs,  may  be  added. 

HERRING  SOUP. 

Take  eight  gallons  of  water,  and  mix  with  five 
pounds  of  barley-meal.  Boil  it  to  the  consistence  of 
a thick  jelly;  season  with  salt,  pepper,  vinegar,  sweet- 
herbs,  and  add  the  meat  of  four  red  herrings  pounded. 

VEAL-GRAVY  SOUP. 

Garnish  the  bottom  of  a stew-pan  with  thin  pieces 
of  lard,  then  a few  slices  of  ham,  slices  of  veal  cutlet, 
sliced  onions,  carrots,  parsnips,  celery,  a few  cloves 
upon  the  meat,  and  a spoonful  of  broth ; soak  it  on 
the  fire  in  this  manner,  till  the  veal  throws  out  its 
juice;  then  put  it  on  a stronger  fire,  till  the  meat 
catches  to  the  bottom  of  the  pan,  and  is  brought  to  a 
proper  color ; then  add  a sufiicient  quantity  of  light 
broth,  some  herbs,  and  simmer  till  done. 


COOKERY. 


131 


HODGE-PODGE  SOUP. 

Take  either  brisket  of  beef,  mutton,  steaks,  whole 
pigeons,  rabbits  cut  in  quarters,  veal  or  poultry,  and 
boil  some  time  over  a slow  fire,  in  water  enough  to 
cover  it  very  well.  Add  some  onions,  carrots,  parsle}^ 
parsnips,  turnips,  green  shallots,  one  clove  of  garlic, 
some  allspice,  thyme,  and  basil.  When  done,  drain 
the  meat,  place  it  upon  a dish,  sift  and  skim  the  sauce, 
reduce  some  of  it  to  a glaze  if  desired;  glaze  the 
meat  with  it,  then  add  some  gravy  in  the  same  stew- 
pan,  and  broth  enough  to  make  sufficient  sauce,  with 
pepper  and  salt ; sift  it  through  a sieve,  and  serve  on 
the  meat.  If  brisket  of  beef  is  used,  let  it  be  half 
done  before  putting  in  the  roots,  which  should  be 
scalded  first,  as  the  broth  is  made  more  palatable 
thereby. 

PORTABLE  SOUP. 

Cut  into  small  pieces  three  large  legs  of  veal,  one 
of  beef,  and  the  lean  part  of  a ham ; lay  the  meat  in 
a large  cauldron,  with  a quarter  of  a pound  of  butter 
at  the  bottom;  four  ounces  of  anchovies,  and  two 
ounces  of  mace.  Cut  small  six  heads  of  clean  washed 
celery,  freed  from  green  leaves,  and  put  them  into  the 
cauldron  with  five  large  carrots  cut  fine.  Cover  all 
close,  and  set  it  on  a moderate  fire.  When  the  gravy 
begins  to  draw,  keep  taking  it  off*  until  it  is  all  ex- 
tracted, then  cover  the  meat  with  water,  let  it  boil 
gently  four  hours,  then  strain  it  through  a hair  sieve 
into  a clean  pan,  till  it  is  reduced  to  one-third ; strain 
the  gravy,  drawn  from  the  meat,  into  a pan,  and  let  it 
boil  gently  until  it  is  of  a glutinous  consistence ; season 
with  cayenne,  and  pour  it  an  inch  thick  in  dishes, 
and  dry  in  che  sun.  Put  them  up  in  tight  boxes. 


132 


COOKERY. 


You  can  make  a good  broth,  by  adding  some  of  these 
cakes  to  boiling  water,  or  it  makes  nice  sauce  for 
fowls. 

SOUP,  FLEMISH  FASHION. 

Scald  a half-dozen  turkey  pinions,  a quarter  of 
mutton,  and  a half-pound  of  pickled  pork ; put  them 
all  together  into  a pan,  with  good  broth,  a bundle  of 
sweet-herbs,  a few  cloves,  pepper,  and  salt. 

MULLAGA-TAWNT  SOUP. 

Cut  four  pounds  of  a breast  of  veal  into  pieces 
about  two  inches  by  one ; put  the  trimmings  into  a 
stew-pan  with  two  quarts  of  water ; add  twelve  corns 
each  of  black  pepper  and  allspice.  When  it  boils, 
skim  it  well,  and  let  it  continue  to  boil  an  hour  and 
a half,  then  strain  it  off  while  it  is  boiling.  Fry  the 
bits  of  veal  and  four  onions  in  butter,  to  a nice  brown  ; 
when  these  are  done,  put  the  broth  with  them,  and 
put  on  the  fire ; when  it  boils,  skim  it  well ; let  it 
simmer  half  an  hour,  then  mix  two  spoonfuls  each  of 
curry  and  flour,  with  a little  cold  water,  and  a tea- 
spoonful of  salt;  add  these  to  the  soup,  and  simmer 
until  the  veal  is  quite  tender.  Or  bone  a couple  of 
fowls  or  rabbits,  and  stew  them  in  the  manner 
directed  above  for  the  veal;  and  you  may  add  a 
bruised  onion,  and  some  mace  and  ginger,  instead 
of  pepper  and  allspice. 

ASPARAGUS  SOUP. 

Put  a small  broiled  bone,  one  and  a half  pints  of 
peas,  and  water  in  proportion,  a root  of  celery,  a 
small  bunch  of  sweet-herbs,  a large  onion,  cayenne 
pepper,  and  salt  to  the  taste.  Boil  briskly  for  five 


COOKERY. 


133 


hours;  strain  and  pulp;  then  add  a little  spinach 
juice  and  asparagus  boiled,  and  cut  into  small  pieces. 
A teaspoonful  each  of  walnut  soy  and  mushroom 
catsup  answers  as  well  as  the  bone. 

GIBLET  SOUP. 

Take  four  pounds  of  beef,  two  of  scrag  of  mutton, 
and  two  of  scrag  of  veal ; boil  them  in  two  gallons 
of  water;  stew  gently  until  it  begins  to  taste  well; 
then  pour  it  out,  and  let  it  stand  till  cold,  and  skim 
off  the  fat.  Take  the  giblets  of  two  fowls,  well 
prepared,  put  them  to  the  broth,  and  simmer  till  very 
tender.  Take  them  out  and  strain  the  soup  through 
a cloth.  Put  a piece  of  butter,  rolled  in  flour,  into 
the  stew-pan,  with  some  fine  chopped  parsley,  chivis, 
a little  pennyroyal,  and  sweet-maijoram.  Place  the 
soup  over  a slow  fire ; put  in  the  giblets,  fried  butter, 
herbs,  a little  Sherry  wine,  some  salt,  and  cayenne 
pepper;  when  the  herbs  are  tender,  send  the  soup  and 
giblets  intermixed  to  the  table.  This  forms  a very 
savory  dish. 

A POOR  MAN’S  SOUP. 

Mince  a handful  of  parsley-leaves  fine,  and  strew 
over  a little  salt;  shred  six  green  onions,  and  put 
them  with  the  parsley  in  a sauce-pan;  add  three 
tablespoonfuls  of  oil  and  vinegar,  with  some  pepper 
and  salt.  Pour  over  it  a nice  beef  broth,  and  it  is 
ready  to  serve. 

PEA-SOUP. 

Take  two  quarts  of  dried  or  split  peas  the  evening 
before  you  intend  to  make  the  soup,  and  let  them 
soak  in  luke-warm  water  all  night.  In  the  morning 
put  the  peas  in  the  pot^  with  three  quarts  of  cold 
12 


134 


COOKERY. 


water,  a pound  of  bacon,  and  a pound  of  lean,  fresh 
beef.  Cut  up  two  carrots,  two  onions,  and  two  heads 
of  celery,  and  put  them  in  the  soup,  with  a bunch  of 
sweet-herbs  and  three,  or  four  cloves.  Boil  it  slowly 
five  or  six  hours,  till  the  peas  can  be  no  longer  dis- 
tinguished; then  strain  it,  and  serve. 

GREEN  PEA-gOUP. 

Make  a good  beef-soup  with  the  proportion  of  four 
pounds  of  lean  beef  to  a gallon  of  water.  Boil  it 
slowly,  and  skim  it  well.  In  another  pot  boil  two 
quarts  of  green  peas,  with  a little  salt,  and  three  or 
four  lumps  of  sugar.  When  they  are  quite  soft,  take 
them  out,  drain  the  water  off,  and  mash  them  in  a 
colander  till  all  the  pulp  drips  through.  Then  stir  it 
into  the  soup,  after  you  have  strained  it.  Prepare 
some  toasted  bread,  cut  in  small  squares;  lay  in  a 
tureen,  and  pour  the  soup  over.  When  you  toast 
bread  for  soups,  etc.,  always  cut  off*  the  crust. 

TO  MAKE  CALF’S  HEAD  SOUP. 

Take  a calf’s  head,  part  of  the  liver  and  lights,  boil 
them  in  six  quarts  of  water,  until  you  can  take  the 
bones  out ; put  it  on  a dish,  season  it  with  pepper, 
salt,  sweet-marjoram,  thyme,  sage,  mace,  and  cloves; 
skim  the  water,  if  there  be  any  fat  on  it ; then  put  it 
all  back  in  the  same  water  that  it  was  boiled  in,  and 
let  it  boil  till  done.  Just  before  you  take  it  up,  put  a 
glass  of  wine  in  it,  with  a little  burnt  sugar ; thicken 
it  with  a little  butter  and  fiour. 

If  you  wish  to  make  a great  deal  of  soup,  add  a 
knuckle  of  veal,  as  the  head  only  will  not  make  it 
rich  enough.  If  you  wish  to  make  the  dish  without 
soup,  boil  the  head  in  the  same  way,  and  season  it  in 


COOKERY. 


1S5 


the  same  manner  in  the  dish,  with  a little  of  the 
water  it  was  boiled  in ; thicken  it  a little  with  butter 
and  flour:  put  it  in  the  oven  till  you  think  it  is  done. 

OKRA  SOUP. 

The  pods  are  of  a proper  size  when  two  or  three 
inches  long,  but  may  be  used  while  they  remain 
tender ; if  fit  for  use,  they  will  snap  asunder  at  the 
ends,  but  if  they  merely  bend,  they  are  too  old,  and 
must  be  rejected;  for  a few  of  such  pods  will  spoil  a 
dish  of  soup. 

Take  one  peck,  cut  them  across  into  very  thin 
slices,  not  exceeding  one-eighth  of  an  inch  in  thick- 
ness, but  as  much  thinner  as  possible,  as  the  operation 
is  accelerated  by  their  thinness ; to  this  quantity  of 
okra  add  about  one-third  of  a peck  of  tomatoes,  which 
are  first  pealed  and  cut  into  pieces.  This  quantity 
can  be  either  increased  or  diminished,  as  may  suit 
the  taste  of  those  for  whom  it  is  intended.  A coarse 
piece  of  beef  (a  shin  is  generally  made  use  of)  is 
placed  in  a digester,  with  about  two  and  a half 
gallons  of  water,  and  a very  small  quantity  of  salt. 
It  is  permitted  to  boil  for  a few  moments,  when 
the  scum  is  taken  off,  and  the  okra  and  tomatoes 
thrown  in. 

These  are  all  the  ingredients  absolutely  necessary, 
and  the  soup  thus  made  is  remarkably  fine.  We,  how- 
ever, usually  add  some  corn  cut  oflF  from  the  tender 
roasting  ears : the  grains  from  three  ears  will  be 
enough  for  the  above  quantity : we  sometimes  take 
about  half  a pint  of  Lima  beans.  Both  of  these 
improve  the  soup,  but  not  so  much  as  to  make  them 
indispensable;  so  far  from  it,  that  few  add  them. 
The  most  material  thing  to  be  attended  to  is  the 


13f 


COOKERY. 


boilmg^  and  the  excellence  of  the  soup  depends 
almost  entirely  on  this  being  faithfully  done : for,  if 
it  be  not  boiled  enough,  however  well  the  ingredients 
may  have  been  selected,  the  soup  will  be  very  in- 
ferior, and  give  little  idea  of  the  delightful  flavor  it 
possesses  when  properly  done.  I have  already 
directed  that  the  ingredients  be  placed  in  a digester. 
This  is  decidedly  the  best  vessel  for  boiling  this,  or 
any  other  soup  in,  but  should  there  be  no  digester, 
then  an  earthen  pot  should  be  prepared ; but  on  no 
account  make  use  of  an  iron  one,  as  it  would  turn 
the  whole  soup  of  a black  color;  the  proper  color 
being  green,  colored  with  the  rich  yellow  of  the 
tomatoes. 

The  time  which  is  usually  occupied  in  boiling  okra 
soup  is  flve  hours.  We  put  it  on  at  9 A.  M.,  and 
take  it  off  about  2 P.  M.,  during  the  whole  of  which 
time  it  is  kept  boiling  briskly ; the  cook  at  the  same 
time  stirring  it  frequently,  and  mashing  the  difterent 
ingredients.  By  the  time  it  is  taken  oft*  it  will  be 
reduced  to  about  one  half;  but  as  on  the  operation  of 
the  boiling  being  well  and  faithfully  executed  depends 
its  excellence,  I will  state  the  criterion  by  which 
this  is  judged  of:  — the  meat  separates  entirely  from 
the  bone,  being  done  to  rags,  the  whole  appears  as 
one  homogeneous  mass,  in  which  none  of  the  in- 
gredients are  seen  distinct,  the  object  of  this  long 
boiling  being  thus  to  incorporate  them.  Its  con- 
sistence should  be  about  that  of  thick  porridge. 


COOKERY. 


137 


PICKLES  AND  SAUCES. 

TO  PICKLE  OYSTERS. 

Put  the  oysters  on  the  fire,  and  let  them  simmer 
till  the  gills  begin  to  shrivel,  then  take  them  up  and 
wipe  them  carefully  in  a towel ; strain  the  liquor,  and 
put  it  on  to  boil,  with  a little  salt,  whole  pepper,  and 
mace ; when  well  boiled,  to  a quart  of  liquor  add  one 
half- pint  of  Sherry  wine,  and  the  same  quantity  of 
good  vinegar;  the  liquor  must  be  nearly  cold  before 
it  is  poured  on  the  oysters. 

TO  PICKLE  WALNUTS. 

Scald  slightly,  and  rub  oif  the  first  skin  of  one 
hundred  walnuts,  before  they  have  a hard  shell.  This 
may  be  easily  ascertained  by  trying  them  with  a pin. 
Put  them  in  a strong  cold  brine,  put  new  brine  the 
third  and  sixth  days,  and  take  them  out  and  dry  them 
on  the  ninth.  Take  an  ounce  of  each — of  long  pep- 
per-pods, black  pepper,  ginger,  and  allspice,  a quarter 
of  an  ounce  of  cloves,  some  blades  of  mace,  and  a 
table-spoonful  of  white  mustard-seed;  bruise  the  whole 
‘■ogether.  Put  into  a jar  a layer  of  walnuts,  strew 
them  well  over  with  the  mixture,  and  proceed  in  the 
same  manner  till  all  are  covered;  then  boil  three 
quarts  of  good  vinegar  with  sliced  horseradish  and 
ginger,  pour  it  hot  over,  which  may  be  repeated  for 
three  or  four  days,  always  keeping  the  pickles  closely 
covered ; add  at  the  last  boiling  a few  cloves  of  garlic, 
or  shalots.  In  five  months,  they  will  be  fit  for  use. 

12* 


138 


COOKERY. 


TO  PICKLE  CUCUMBERS  AND  GHERKINS. 

Select  a sufficient  quantity  of  small,  though  not  too 
young  cucumbers.  Put  them  in  a stone  pot,  and  pour 
over  them  a strong  brine ; to  this  add  a small  bit  of 
alum,  to  secure  the  color.  Let  them  stand  a week ; 
then  exchange  the  brine  for  clear  water,  in  which  they 
must  remain  two  or  three  days.  Boil  the  best  northern 
cider-vinegar,  and,  when  nearly  cool,  pour  it  over  the 
cucumbers,  having  previously  turned  off  the  water. 
Prepared  in  this  manner,  with  the  addition  of  cloves, 
allspice,  mustard,  and  cinnamon,  boiled  in  the  vine- 
gar, pickles  of  every  kind  will  keep  for  a year.  In 
pickling  cauliflowers,  tomatoes,  and  other  vegetables 
which  easily  absorb  the  vinegar  — the  spiced  vinegar 
should  be  added  when  cold. 

ANOTHER. 

To  each  hundred  of  cucumbers  put  a pint  of  salt, 
and  pour  on  boiling  water  sufficient  to  cover  the 
whole ; cover  them  tight  to  prevent  the  steam  from 
escaping,  and  in  this  condition  let  them  stand  for 
twenty-four  hours:  they  are  then  to  be  taken  out; 
and  after  being  wiped  perfectly  dry,  care  being  taken 
that  the  skin  is  not  broken,  place  them  in  the  jar  in 
which  they  are  to  be  kept.  Boiling  vinegar  (if  spice 
be  used,  it  should  be  boiled  with  the  vinegar)  is  then 
to  be  put  to  them,  the  jar  closed  tight;  and  in  a fort- 
night delicious  pickles  are  produced,  as  green  as  when 
they  were  on  the  vines. 


COOKERY. 


139 


TO  PICKLE  CUCUMBERS,  SMALL  MELONS,  AND  BEANS. 

After  gathering  the  vegetables  above-named,  put 
them  in  very  strong  brine,  which  make  scalding  hot, 
and  pour  again  over  the  cucumbers,  &c.,  every  morn- 
ing, for  ten  days ; afterwards,  boil  and  pour  over  every 
two  or  three  weeks.  To  prepare  them  for  use,  soak 
the  salt  out  in  clear  water,  changing  it  every  day, 
until  they  are  sufficiently  fresh ; then  put  the  vegeta- 
bles in  an  iron  vessel  with  cold  vinegar;  let  them  re- 
main on  the  fire  until  they  are  near  boiling;  then  take 
the  vegetables  out  of  that  vinegar;  have  other  cold 
vinegar  in  the  vessel  they  are  to  remain  in ; add 
cloves,  mace,  ginger,  allspice,  horseradish,  and  a 
table-spoonful  of  olive-oil,  mustard -seed,  and  green 
pepper  pods.  One  pound  of  good  brown  sugar  to 
each  gallon  of  vinegar. 

TO  PICKLE  SOUR-KROUT. 

Chop  the  heads  of  large  cabbages  very  fine,  and 
strew  it  in  layers  in  a barrel,  with  alternately  a hand- 
ful of  salt,  mixed  wfith  a few  caraway-seeds,  till  the 
barrel  is  filled.  A heavy  weight  is  next  to  be  placed 
on  the  mass,  and  a fermentation  soon  commences. 
After  this  has  subsided,  the  weight  is  removed,  and 
the  barrel  is  headed  for  use.  This  preparation  is 
highly  relished  by  those  accustomed  to  it,  when  boiled 
with  beef  or  pork. 

TO  PICKLE  CABBAGE. 

Slice  the  cabbage  crosswise;  put  it  on  an  earthen 
dish,  and  sprinkle  a handful  of  salt  over  it;  cover  it 
with  another  dish,  and  let  it  stand  twenty-four  hours; 
put  it  in  a colander  to  drain,  and  lay  it  in  a jar;  take 


140 


COOKERY. 


white-wine  vinegar  enough  to  cover  it,  a little  cloves, 
mace,  and  allspice;  put  them  in  whole;  boil  it  up, 
and  put  it  over,  hot  or  cold,  which  you  like  best,  and 
cover  it  close  with  a cloth.  Then  tie  it  over  with 
leather. 

ANOTHER. 

Select  the  best  heads  of  cabbage,  quarter  them, 
sprinkle  a good  deal  of  salt  on  them,  and  let  them 
remain  about  five  days.  To  a gallon  of  vinegar,  add 
an  ounce  each  of  mace,  allspice,  and  cloves.  Pour 
the  vinegar,  boiling  hot,  on  the  cabbage,  and  repeat 
the  boiling  and  turning  it  on  the  cabbage  several 
times,  at  intervals  of  two  or  three  days,  for  two 
weeks. 

TO  PICKLE  HORSERADISH. 

Wash  and  peel  your  horseradish,  then  grate  it,  add 
vinegar  enough  to  make  it  of  a proper  consistency, 
and  sugar  to  the  taste. 

TO  MAKE  MANGOES. 

Gather  melons  when  half  grown,  or  smaller.  After 
cutting  out  a slice  large  enough  to  enable  you  to  take 
out  the  seeds,  &c.,  put  the  melons  in  brine,  and  scald 
as  above  directed.  Use  for  pickles  small  cucumbers, 
beans,  green  tomatoes,  small  onions,  &e.  When  all 
have  been  prepared,  for  the  cold  vinegar,  open  your 
melons,  fill  them  with  the  cucumbers,  beaus,  tomatoes, 
&c.  Season  with  spices,  to  the  taste.  Horseradish 
and  mustard  are  a great  addition.  When  your  melon 
is  full,  replace  the  slice  you  took  out,  and  confine  it 
by  taking  a few  stitches,  which  you  can  easily  do. 
Remove  when  you  wish  to  put  it  on  the  table. 


COOKERY. 


141 


CUCUMBERS,  BEANS,  RADISH  PODS,  NASTURTIONS,  GHER* 
KINS,  AND  ONIONS. 

Put  them  in  strong  boiling  brine,  reboiling  and 
pouring  it  over  the  vegetables  every  three  weeks, 
until  you  wish  to  prepare  them  for  use.  Then  soak 
out  the  salt  in  clear  water,  changing  it  frequently. 
Then  pour  on  them  boiling  vinegar,  spiced  with  mace, 
allspice,  ginger,  cloves,  and  sugar,  half  a pint  to  a 
gallon  of  vinegar. 

PICKLED  BEETS. 

Wash  the  beets,  and  be  careful  not  to  break  any 
of  the  roots,  then  boil  in  plenty  of  water,  about  three 
hours.  Take  them  up  without  sticking  with  a fork. 
After  they  have  cooled  sufficiently,  cut  them  up  and 
pour  good  vinegar  over  them.  Exclude  the  air,  and 
they  will  keep  well  several  months.  It  will  improve 
them  to  boil  the  vinegar  occasionally,  and  pour  it  hot 
over  the  beets. 

TO  PICKLE  GHERKINS. 

Take  five  hundred  gherkins,  and  have  ready  a large 
earthen  pan  of  spring-water  and  salt;  to  every  gallon 
of  water  add  two  pounds  of  salt ; mix  it  well  together, 
and  throw  in  your  gherkins ; wash  them  out  in  two 
hours,  and  put  them  to  drain ; let  them  drain  very 
dry,  and  put  them  in  a jar;  take  a gallon  of  good 
vinegar,  and  put  into  a bell-metal  kettle,  and  add  half 
an  ounce  of  cloves  and  mace,  an  ounce  of  allspice,  one 
ounce  of  white  mustard-seed,  a stick  of  horseradish 
cut  into  slices,  six  bay  leaves,  two  or  three  races  of 
ginger  cut  fine,  a nutmeg  cut  fine,  and  a handful  of 
salt ; boil  it  up  in  the  kettle  all  together,  and  put  it 
over  the  gherkins;  cover  them  close  down,  and  let 


142 


COOKERY. 


them  stand  twentj^-four  hours,  then  put  them  in  your 
kettle  and  simmer  over  the  fire  till  they  are  green.  Be 
careful  not  to  let  them  boil  — if  you  do,  it  will  spoil 
them ; then  put  them  in  your  jar,  and  cover  them 
down  close  till  cold ; then  tie  them  over  with  a blad- 
der, and  a leather  over  that ; put  them  in  a cold,  dry 
place.  Always  keep  your  pickles  tied  down  close, 
and  take  them  out  with  a wooden  spoon. 

TO  PICKLE  GRAPES. 

Take  grapes  at  the  full  growth,  but  not  ripe ; cut 
them  in  small  bunches,  put  them  in  a stone  jar,  wdth 
vine-leaves  between  every  layer  of  grapes ; then  take 
as  much  spring-water  as  you  think  will  cover  them, 
put  in  a pound  of  bay  salt,  and  as  much  white  salt 
as  will  make  it  bear  an  egg ; dry  your  bay  salt  and 
pound  it,  it  will  melt  the  sooner;  put  it  into  a copper 
or  bell-metal  kettle,  boil  it,  and  skim  well  as  it  boils; 
take  all  the  black  scum  otf,  but  not  the  white  scum : 
when  it  has  boiled  a quarter  of  an  hour,  let  it  stand 
to  cool  and  settle ; when  it  is  almost  cold,  pour  the 
clear  liquor  on  the  grapes,  lay  vine-leaves  on  the  top, 
tie  them  down  close  wdth  a linen  cloth,  cover  them 
over  with  another,  let  them  be  dried  between  the 
cloths;  then  take  two  quarts  of  vinegar,  one  quart  of 
spring-water,  and  one  pound  of  sugar,  let  it  boil  a 
little  while,  skim  it  as  it  boils,  very  clean,  let  it  stand 
till  it  is  quite  cold,  dry  your  jar  with  a cloth,  put  fresh 
vine-leaves  at  the  bottom,  and  between  every  layer 
of  grapes,  and  on  the  top;  then  pour  the  clear  pickle 
on  the  grapes,  fill  your  jar  that  the  pickle  may  be 
above  the  grapes.  Tie  a thin  piece  of  board  in  a 
piece  of  fiannel,  lay  it  on  the  top  of  the  jar  to  keep 
the  grapes  under  the  pickle ; tie  them  up  with  a blad- 
der, and  then  a leather. 


COOKERY. 


143 


TO  PICKLE  PEACHES. 

Take  your  peaches  when  they  are  at  their  full 
growth,  just  before  they  begin  to  turn  ripe ; be  sure 
they  are  not  bruised ; then  take  spring-water  as  much 
as  you  think  will  cover  them,  make  it  salt  enough  to 
bear  an  egg,  then  put  in  your  peaches,  and  lay  a thin 
board  over  them,  to  keep  them  under  the  water;  let 
them  stand  three  days,  and  then  take  them  out  and 
wipe  them  very  carefully  with  a fine  soft  cloth,  and 
lay  them  in  your  glass  jar ; then  take  as  much  good 
vinegar  as  will  fill  the  jar;  to  every  gallon  put  two 
or  three  heads  of  garlic,  a good  deal  of  ginger  cut 
fine,  half  an  ounce  of  cloves,  mace,  and  nutmeg; 
mix  your  pickle  well  together,  and  pour  over  your 
peaches : tie  them  close  with  a bladder  and  leather, 
and  they  will  be  fit  for  use  in  three  months.  You 
may  pickle  nectarines  and  apricots  the  same  Avay. 

TO  PICKLE  PEACHES. 

Select  the  white  solid  or  clingstone  peach.  Put 
them  5n  brine,  and  let  them  remain  in  it  as  long  as 
you  wish.  Boil  it  occasionally,  and  pour  over  the 
fruit.  When  you  wish  to  prepare  the  pickles  for  use, 
soak  out  the  salt  in  clear  water.  Then  boil  your 
vinegar,  adding  spices,  and  sugar,  to  the  taste. 

SWEET  PICKLES. 

Put  peaches  in  strong  brine  for  twelve  hours,  wipe 
them  dry ; to  each  gallon  of  vinegar,  add  three  pounds 
of  light-brown  sugar,  three  table-spoonsful  of  ginger, 
three  of  spice,  and  one  of  cloves.  Boil  the  vinegar 
and  pour  over  the  peaches ; the  next  day  boil  again. 


144 


COOKERY. 


and  the  pickles  will  be  ready  for  use.  Put  them  up 
in  small  jars,  that  they  may  not  be  long  exposed  to 
the  air  after  being  opened.  Seal  the  jars  tightly. 

TO  PICKLE  TOMATOES. 

Gather  the  tomatoes  when  they  are  turning  to  be 
ripe.  Put  them  in  layers  in  a jar,  with  garlic,  mus- 
tard-seed, horseradish,  spices  as  you  like,  filling  up 
the  jar,  occasionally  putting  a little  fine  salt  propor- 
tionably  to  the  quantity  laid  down,  and  which  is  in- 
tended to  preserve  the  tomatoes.  When  the  jar  is 
full,  pour  on  cold,  good  cider  vinegar  till  all  is  covered ; 
then  cork  up  tight. 

SPICED  TOMATOES. 

Pour  boiling  water  over  a bushel  of  tomatoes  and 
skin  them;  then  boil  them  well,  after  which  add  a 
table-spoonful  each  of  cayenne  and  black  pepper;  a 
tea-spoonful  of  salt;  half  an  ounce  of  cloves;  one 
ounce  of  mace;  mix  well,  and  put  the  tomatoes  in 
jars,  and  pour  a coating  of  suet  over  them,  and  tie 
buckskin  over  the  tops.  Prepared  in  this  way,  they 
will  keep  a year. 

TOMATOES. 

Prick  the  skins  of  ripe  tomatoes ; spread  them  in 
layers,  and  on  each  layer  put  pounded  mace,  cloves, 
and  allspice.  Pour  vinegar  over  the  whole.  The 
vinegar  from  tomatoes  thus  prepared,  is  a very  nice 
sauce. 


COOKERY. 


145 


HIGDION  PICKLE. 

Equal  parts  of  green  tomatoes  and  cabbage  chopped 
fine;  add  onions  one  quarter  the  quantity  of  the 
above  ; put  all  together  in  ajar;  sprinkle  salt  lightly 
over  each  layer;  let  it  remain  twenty-four  hours,  then 
press  it  in  a towel  so  as  to  extract  all  of  the  juice; 
put  it  back  in  the  jar,  and  cover  it  with  cold  vinegar. 
Let  it  remain  two  or  three  days ; drain  the  vinegar 
oflF,  and  season  the  mixture.  To  each  gallon  put  one 
tablespoonful  of  ground  mustard,  one  tablespoonful 
of  black  pepper,  one  of  spice,  and  mace.  Add  four 
ounces  of  white  mustard-seed ; mix  it  thoroughly ; 
put  it  back  in  the  jar,  and  add  cold  vinegar;  exclude 
the  air  as  much  as  possible. 

ADDS  JAR  PICKLE. 

Pack  the  vegetables  or  fruit  — such  as  cabbage, 
peaches,  or  any  kind  of  white  pickle  — in  dry  salt, 
and  let  them  remain  three  or  four  days ; then  take 
them  out  (leaving  the  salt  sticking  on,)  and  place  in 
the  sun  till  perfectly  dry  ; then  wash  off  the  salt  with 
vinegar  and  water,  and  freshen  them  in  cold  water. 
Prepare  the  vinegar  by  adding  to  each  gallon  a 
quarter  of  a pound  each  of  black  pepper  and  black 
mustard-seed,  one  ounce  each  of  turmeric  and  mace, 
three  ounces  of  cinnamon,  one  tablespoonful  of 
ground  mustard,  three  cloves  of  garlic,  some  horse- 
radish, and  a few  onions.  Place  the  pickle  in  this 
vinegar;  make  the  jar  air-tight,  and  set  it  in  the  sun 
for  two  or  three  weeks.  This  pickle  is  very  nice 
indeed. 

13 


146 


COOKERY. 


BEAN  SALAD. 

Take  young  tender  beans,  string,  and  boil  them 
soft;  drain  the  water  off,  and  while  hot,  put  vinegar, 
salt,  pepper,  and  a small  onion  sliced  fine  over  them. 

MUSTARD  FOR  THE  TABLE. 

Mix  eight  spoonfuls  of  flour  of  mustard  with  two 
of  salt,  and  nine  of  water.  Mix  to  a smooth  paste ; 
add  six  spoonfuls  more  of  water,  and  mix  again. 

LEMON  PICKLE. 

Slice  six  lemons;  rub  them  with  salt;  lay  them  in 
a stone  jar,  with  two  ounces  each  of  allspice  and 
white  pepper,  and  one-fourth  ounce  each  of  mace, 
cloves,  and  cayenne,  and  two  ounces  each  of  horse- 
radish and  mustard-seed.  Pour  over  them  two  quarts 
of  hot  distilled  vinegar ; and  after  standing  for  a few 
days,  strain.  Some  add  garlic  or  shallots. 

SPICED  VINEGAR,  FOR  PICKLES  GENERALLY. 

Bruise  in  a mortar  two  ounces  of  black  pepper,  one 
ounce  of  ginger,  a half  ounce  of  allspice,  and  one 
ounce  of  salt.  If  a hotter  pickle  is  desired,  add  a 
half  drachm  of  cayenne,  or  a few  capsicums.  For 
w^alnuts,  add  also  one  ounce  of  shallots.  Put  these 
into  a stone  jar,  with  a quart  of  vinegar,  and  cover 
them  with  a bladder  wetted  with  the  pickle,  and  over 
this,  a piece  of  leather.  Set  the  jar  on  a trivet  near 
the  fire  for  three  days,  shaking  it  three  times  a day, 
then  pour  the  mixture  on  the  walnuts  or  other 
vegetables.  For  walnuts,  it  is  used  hot,  but  for 


COOKERY. 


147 


cabbage,  &c.,  cold ; but  to  save  time,  it  is  usual  to 
simmer  the  vinegar  gently  with  the  spices,  which  is 
best  done  in  an  enameled  sauce-pan. 

CRESS  OR  CELERY  VINEGAR. 

Pour  a quart  of  the  best  vinegar  over  an  ounce  of 
cress  or  celery  seeds,  dried  and  pounded.  Let  them 
steep  ten  days;  shake  every  day;  then  strain  and 
bottle  in  small  bottles. 

HORSERADISH  VINEGAR. 

Pour  a quart  of  best  vinegar  on  three  ounces  of 
scraped  horseradish,  one  drachm  of  cayenne,  and  an 
ounce  of  shred  eschalot;  let  it  stand  a week.  This 
is  very  cheap,  and  you  have  an  excellent  relish  for 
cold  beef,  salads,  &c.  Horseradish  is  in  perfection  in 
November. 

GARLIC  AND  ONION  VINEGAR. 

Chop  two  ounces  of  the  root,  put  it  in  a bottle, 
pour  over  it  a quart  of  the  best  vinegar,  and  shake  it 
well  every  day  for  ten  days  ; then  pour  off  the  clear 
liquor  into  half-pint  bottles.  A few  drops  of  the 
garlic  will  flavor  a pint  of  gravy,  as  it  is  very  powerful. 

GREEN  MINT  VINEGAR. 

Fill  a wide-mouthed  bottle  with  the  leaves ; pour 
wine  or  vinegar  over  them,  and  let  them  steep  ten 
days  ; strain,  bottle,  and  cork  tightly.  Basil  vinegar 
may  be  made  in  the  same  way. 

CUCUMBER  CATSUP. 

Grate  the  cucumbers,  and  squeeze  or  press  out  the 
juice.  Measure  it,  and  put  as  much  vinegar  to  the 


148 


COOKERY. 


grated  cucumbers  as  you  extract  juice.  Season  with 
pepper  and  salt.  Bottle  and  cork  tightly,  and  it  will 
keep  well  for  j^ears. 

TOMATO  CATSUP. 

Boil  your  tomatoes  until  they  are  quite  soft,  then 
press  them  through  a hair  sieve.  Measure  the  pulp 
of  the  tomatoes,  and  to  every  quart  allow  a spoonful 
of  salt ; boil  it  an  hour  after  the  salt  is  in.  Have 
ready  in  equal  proportions,  a mixture  of  powdered 
ginger,  nutmeg,  and  cloves ; add  to  every  quart  t)f 
the  liquid  a spoonful  of  the  mixed  spices,  and  a tea- 
spoonful of  cayenne.  After  stirring  in  the  seasoning, 
boil  the  catsup  several  hours,  or  until  it  is  as  thick  as 
you  wish  it.  Strain  it  carefully  into  a pitcher,  avoid- 
ing the  sediment  of  the  spices : then  while  hot,  pour 
it  through  a flannel  bag  into  clean  bottles.  Cork 
them  tightly,  and  seal  the  corks.  Keep  it  in  a dry, 
cool  place : it  will  be  of  a flne  scarlet  color,  and  keep 
any  length  of  time. 

PEPPER  CATSUP. 

Take  flftj^  pods  of  large  red  bell  pepper-seed,  and 
add  to  them  a quart  of  vinegar.  Boil  them  until  you 
can  mash  out  the  pulp  through  a sieve.  Season  with 
cloves,  mace,  spice,  onions,  salt,  and  two  spoonfuls 
of  sugar ; then  boil  to  the  proper  consistency. 

PEPPER  CATSUP  AND  MEAT  DRESSING. 

Nearly  All  a stone  jar  with  fresh  pepper  pods ; pour 
on  water  enough  to  cover  well,  and  boil  until  the 
mass  is  soft  enough  to  run  through  a sieve  or 
colander;  add  enough  good  vinegar  to  make  it  of 
the  consistency  of  catsup.  After  you  put  io  the 


COOKEIRY. 


149 


vinegar,  boil  together  fifteen  or  twenty  minutes. 
Fill  small  bottles,  cork  tight,  and  set  away  in  a cool 
place.  This  catsup  is  very  strong  and  pungent,  and 
a little  of  it  adds  a peculiar  relish  to  cold  meats,  &c. 

COMMON  SAUCE. 

Soak  slices  of  veal,  ham,  onions,  parsnips,  two  cloves 
of  garlic,  two  heads  of  cloves ; then  add  broth,  a glass 
of  white  wine,  and  two  slices  of  lemon ; simmer  over 
a slow  fire,  skim  well,  and  sift. 

SAUCE  PIQUANTE. 

Put  a bit  of  butter  with  two  sliced  onions,  into  a 
stew-pan,  with  a carrot,  a parsnip,  a little  thyme, 
basil  cloves,  two  shallots,  a clove  of  garlic,  and  some 
parsley ; turn  the  whole  over  the  fire  until  well  colored ; 
then  shake  in  some  fiour,  and  moisten  it  with  some 
broth  and  a spoonful  of  vinegar.  Let  it  boil  over  a 
slow  fire ; skim  and  strain  it  through  a sieve ; season 
with  salt  and  pepper,  and  use  with  any  dish  requiring 
to  be  highly  seasoned. 

SAUCE  FOR  VEAL. 

Take  the  bones  of  cold  roasted  or  boiled  veal, 
dredge  them  well  with  fiour,  and  put  them  into  a 
stew-pan,  with  a pint  and  a half  of  broth  or  water,  a 
small  onion,  a little  grated  lemon-peel,  half  a tea- 
spoonful of  salt,  and  a little  pounded  mace.  To 
thicken  it,  rub  a table-spoonful  of  flour  into  half  an 
ounce  of  butter ; stir  it  into  the  broth,  set  it  on  the 
fire,  and  let  it  boil  gently  for  about  half  an  hour; 
strain  through  a sieve,  and  it  is  ready  to  put  to  the 
veal  to  warm  up,  which  is  to  be  done  by  placing  the 
13* 


150 


COOKERY. 


stew-pan  by  the  side  of  the  fire.  Squeeze  in  half  a 
lemon,  and  cover  the  bottom  of  the  dish  with  toasted 
bread  cut  into  triangles,  and  garnish  with  slices  of 
ham. 

KITCHENER’S  (Dr.)  SUPERLATIVE  SAUCE. 

Claret  or  port  wine,  and  mushroom  catsup,  a pint 
of  each ; half  a pint  of  walnut  or  other  pickle  liquor ; 
pounded  anchovies,  four  ounces ; fresh  lemon-peel, 
pared  very  thin,  an  ounce ; peeled  and  sliced  shallots, 
the  same ; scraped  horseradish,  ditto ; allspice  and 
black  pepper,  powdered,  half  an  ounce  each ; cayenne, 
one  drachm ; celery-seed,  bruised,  the  same ; all  avoir- 
dupoise  weight.  Put  these  into  a wide-mouthed  bot- 
tle, stop  it  close,  shake  it  up  every  day  for  a fortnight, 
and  then  strain  it,  and  bottle  again. 

BREAD  SAUCE. 

Take  four  ounces  of  grated  stale  bread ; pour  over 
it  sufficient  milk  to  cover  it,  and  let  it  soak  about 
three  quarters  of  an  hour ; then  add  a dozen  grains 
of  black  pepper,  a little  salt,  and  a small  piece  of 
butter;  put  on  a little  more  milk,  and  give  it  a boil; 
eat  it  with  roast  wild-fowl  or  roast  pig. 

DRAWN  BUTTER. 

Melt  over  the  fire  a quarter  of  a pound  of  butter ; 
throw  in  a large  spoonful  of  fiour,  and  add  half  a pint 
of  boiling  water  and  a little  salt ; boil  a few  minutes, 
and  then  put  in  a tea-spoonful  of  cold  water.  If  in- 
tended as  sauce  for  pudding,  stir  in  a glass  of  white 
wine  and  half  a grated  nutmeg. 


COOKERY. 


151 


CELERY  SAUCE  FOR  ROASTED  OR  BOILED  FOWLS. 

Take  a large  bunch  of  celerj^,  wash  it  clean,  cut  it 
fine,  and  boil  it  slowly  in  a little  water  till  it  is  ten- 
der; then  add  a little  beaten  mace,  some  nutmeg, 
pepper,  and  salt,  thickened  with  a piece  of  butter 
rolled  in  flour.  Then  boil  it  up,  and  pour  it  in  your 
dish.  You  may  add  half  a pint  of  cream,  and  a glass 
of  white  wine. 

TOMATO-SAUCE,  NO.  I. 

Gather  your  tomatoes  when  fully  ripe  ; after  wash- 
ing, mash  them  in  a suitable  vessel ; then  place  them 
in  a kettle  over  a moderate  Are,  and  when  just  warmed, 
press  a colander  down  upon  them,  and  dip  from  the 
colander  all  the  watery  juice.  After  boiling  a short 
time,  strain  the  mass  through  a wire-sieve,  just  fine 
enough  to  retain  the  rinds  of  the  fruit ; then  return 
it  to  the  kettle,  and  boil  it  to  the  desired  consistency. 
Just  before  taking  it  up,  add  sugar  and  spices  to  the 
taste.  Heat  the  bottles  you  intend  to  use,  in  a steamer 
to  boiling  heat,  and  while  they  retain  this  heat,  fill 
them  with  the  sauce  in  a boiling  state ; then  cork  im- 
mediately with  good  corks,  and  place  them  where 
they  will  cool  slowly.  Tomatoes  thus  prepared,  will 
keep  good,  and  retain  all  their  original  flavor,  until 
their  season  comes  around  again. 

TOMATO-SAUCE,  NO.  II. 

Scald  and  peel  your  tomatoes.  To  each  pound, 
allow  a pound  of  brown  sugar,  and  spices  to  flavor 
highly,  allspice,  cloves,  mace,  ginger,  &c.  Simmer 
all  together  until  the  tomatoes  are  done,  but  do  not 


152 


COOKERY. 


allow  them  to  break.  Take  them  up,  and  to  every 
pound  of  tomatoes  allow  a pint  of  strong  vinegar. 
Exclude  well  from  the  air,  and  it  will  keep  for  years. 

QUEEN’S  SAUCE. 

Simmer  crumbs  of  bread  in  good  gravy,  until  it  is 
quite  thick ; take  it  otf  the  fire,  and  add  a few  sweet- 
almonds  pounded,  two  hard  ’ yolks  of  eggs,  and  a 
breast  of  fowl  roasted,  all  pounded  very  fine.  Boil  a 
sufficient  quantity  of  bread  to  your  sauce,  and  sift  all 
together ; then  add  pepper  and  salt,  and  warm  it  with- 
out boiling. 

FISH-SAUCE. 

Take  walnuts  at  the  season  for  pickling ; slice  them 
into  an  earthen  pan ; between  every  layer  throw  a 
small  handful  of  salt;  stir  it  with  a wooden  stick 
every  day  for  a fortnight;  strain  the  liquor  through  a 
coarse  cloth,  and  let  it  stand  to  settle ; pour  otf  the 
clear,  and  boil  it  with  a pound  of  anchovies  to  each 
pint ; skim  it,  and  let  it  stand  to  cool ; give  it  another 
boil ; add  one  pint  of  red  port,  and  one  of  best  white 
vinegar,  to  each  pint  of  liquor;  also,  mace,  cloves, 
and  nutmeg,  of  each  an  eighth  of  an  ounce;  some 
ground  mustard,  horseradish,  and  shallot,  or  a clove 
of  garlic,  in  each  bottle. 

CREAM-SAUCE  FOR  VENISON. 

Run  the  cream  over  venison  just  before  frothing  it, 
and  catch  it  in  a dish;  boil  it  up  with  the  yolks  of 
two  eggs,  some  onions,  and  a piece  of  butter  rolled 
in  fiour  and  salt.  Half  a pint  of  cream  is  the  propor- 
tion foi  two  eggs. 


COOKERY. 


153 


SAUCE  ITALIENNE. 

Put  a piece  of  butter  into  a stew-pan,  with  mush- 
rooms, onions,  and  parsley,  all  cut  fine  ; turn  the  whole 
over  the  fire  for  some  time,  and  shake  in  a little  flour ; 
moisten  it  with  a glass  of  white  wine,  and  as  much 
good  broth ; add  salt,  pepper,  and  a little  mace ; beat 
all  fine;  let  it  boil  half  an  hour;  then  skim  away  the 
fat,  and  serve  it  up.  It  will  be  an  improvement  to 
add  a bunch  of  sweet-herbs,  which  should  be  taken 
out  before  the  dish  is  served  up. 

NONPAREIL  SAUCE. 

Take  a slice  of  boiled  bam,  as  much  breast  of 
roasted  fowl,  a pickled  cucumber,  a yolk  of  a hard- 
boiled  egg,  one  anchovy,  a little  parsley,  and  a head 
of  shallot,  chopped  very  fine ; boil  it  a moment  in 
good  catsup,  and  use  it  for  meat  or  fish. 

SAILOR’S  SAUCE. 

Chop  a fowl’s  liver  with  two  or  three  shallots,  and  a 
couple  of  truffles,  or  mushrooms ; simmer  them  in  a 
spoonful  of  oil,  two  or  three  spoonsful  of  gravy,  a 
glass  of  white  wine,  and  a little  salt  and  pepper. 
Simmer  about  half  an  hour,  and  skim  well  before 
using. 


154 


COOKEET. 


VEGETABLES. 

COOKING  VEGETABLES. 

This  branch  of  cookery,  though  apparently  very 
simple,  requires  the  utmost  attention,  and  no  little 
judgment. 

Vegetables  should  be  boiled  in  soft  water.  If  it 
cannot  be  procured  soft,  a tea-spoonful  of  carbonate 
of  soda  will  render  it  so. 

Take  care  to  wash  and  cleanse  all  vegetables  from 
dust  and  other  impurities,  before  cooking ; they  should 
be  thoroughly  cleansed,  for  which  purpose  it  will  be 
necessary  to  open  the  leaves  of  cabbage,  &c. 

With  regard  to  the  quality  of  vegetables,  the  mid- 
dle-sized are  to  be  preferred  to  the  very  large.  Green 
vegetables,  such  as  cabbage,  cauliflower,  &c.,  should 
be  cooked  fresh,  as  they  are  much  better,  and  more 
wholesome.  Strong-scented  vegetables,  such  as  onions, 
leeks,  celery,  &c.,  should  be  kept  apart  from  delicate 
ones,  such  as  cauliflowers,  &c.,  or  the  latter  will  veiy 
soon  spoil.  Succulent  vegetabks,  such  as  cabbage, 
and  all  sorts  of  greens,  are  best  preserved  in  a cool, 
damp,  and  shady  place.  Potatoes,  turnips,  carrots, 
and  similar  roots,  intended  to  be  stored  up,  should 
not  be  cleaned  of  adhering  soil,  till  they  are  to  be 
cooked. 

As  the  action  of  frost  destroys  the  life  of  vegetables, 
and  causes  them  speedily  to  rot,  and  as  the  air  also 
injures  them,  all  roots  should  be  protected  by  laying 
them  in  heaps,  burying  them  in  sand  or  earth,  and 
covering  them  with  straw  or  something  of  the  kind. 


COOKERY. 


155 


FURTHER  DIRECTIONS. 

Vegetables,  particularly  green,  in  preparing  for 
dressing,  require  great  attention  in  point  of  cleanli- 
ness. If  vegetables  for  boiling  can  be  gathered  per- 
fectly clean,  immediately  before  cooking,  they  pre- 
serve their  color  much  better  without  washing,  but 
this  will  seldom  be  the  case,  particularly  with  those 
purchased  of  the  green-grocer.  When  they  are  a 
little  stale,  w^hich  is  generally  the  case,  if  not  gathered 
in  your  own  garden,  putting  them  in  water  a few 
hours  will  freshen  them.  Salt  and  water  should  be 
used  for  the  purpose  of  bringing  out  the  slugs,  or 
caterpillars,  in  which  summer  cauliflower  and  cab- 
bage abound.  Every  drop  of  cold  water,  if  possible, 
should  be  shaken  out  of  them  before  boiling.  Green 
peas,  broad  beans,  and  French  beans,  ought  not  to  be 
washed.  Turnip-greens,  if  quite  clean  and  fresh,  are 
better  not  washed;  but  if  otherwise,  they  must  be 
washed  through  several  waters. 

ASPARAGUS,  ARTICHOKES,  CELERY,  &c. 

Scrape  the  stalks  of  asparagus  clean,  tie  them  up 
with  tape,  in  bundles  of  twenty-five  or  thirty  each  ; 
cut  off  the  ends  of  the  stalks  to  equal  length.  If 
quite  fresh,  they  need  not  be  washed.  Artichokes 
require  thorough  washing,  and  should  be  soaked  at 
least  two  hours,  in  water,  before  cooking.  Celery 
should  be  well  soaked. 

SPINACH. 

Pick  leaf  by  leaf,  wash  it  in  three  waters,  put  a 
little  salt  in  the  boiling  water,  boil  it  very  quickly, 
and  keep  it  under  the  water;  seven  or  eight  minutes 


156 


coo  KERT. 


will  be  sufficient  to  boil  it ; strain  it  on  the  back  of  a 
sieve,  and  press  it  as  dry  as  possible  between  two 
plates;  spread  it  on  a dish,  and  score  it  crossways, 
in  squares  of  about  an  inch.  It  is  often  served  with 
poached  eggs  and  buttered  toast.  It  is  sometimes 
stewed  in  the  following  manner : when  it  has  boiled 
five  minutes,  strain  and  press  it,  and  put  it  into  a 
stew-pan,  the  bottom  just  covered  with  rich  boiling 
gravy,  and  a bit  of  butter,  a little  pepper,  salt,  and 
two  spoonsful  of  cream ; stew  it  five  minutes. 

GREEN  PEAS. 

The  common  method  of  cooking  this  delicious 
vegetable,  by  boiling  in  water,  is  nearly  destructive 
to  its  fiavor,  at  least  so  says  a lady  who  has  sent  us 
the  following  method  of  preparing  them  for  the  table, 
which,  after  experience,  we  must  add,  is  a great  im- 
provement: Place  in  the  bottom  of  the  sauce-pan,  or 
boiler,  several  of  the  outside  leaves  of  lettuce ; put 
the  peas  and  butter  in  the  dish,  in  the  proportion  of 
two  ounces  of  butter  to  half  a peck  of  peas  ; cover  the 
pan  or  boiler  close,  and  place  over  the  fire  ; in  thirty 
minutes  they  are  ready  for  the  table.  They  can  either 
be  seasoned  in  the  pan  or  taken  out.  Water  extracts 
nearly  all  the  delicious  quality  of  the  green  pea. 

TO  BAKE  BEETS. 

Beets,  after  being  washed  carefully,  may  be  baked 
either  whole,  like  sweet  potatoes,  or  in  slices,  and 
served  up  hot  with  butter,  pepper,  &c.,  to  the  taste. 
There  is  a delicious  flavor  in  beets  cooked  in  this  way, 
which  is  lost  when  they  are  boiled. 


COOKERY. 


157 


TO  BOIL  BUTTER  BEANS. 

Boil  ill  water,  with  a small  piece  of  bacon,  and 
some  salt.  When  perfectly  soft,  serve  hot,  with  pep- 
per and  melted  butter.  They  are  also  very  nice 
warmed  over,  fried  or  baked  after  they  have  been 
boiled. 

SNAP  BEANS:  SOUTHERN  MODE  OF  BOILING  THEM. 

Take  a piece  of  bacon  (fat  and  lean),  put  it  on  to 
boil,  in  enough  water  to  cover  it  well,  and  after  it  has 
boiled  a half-hour,  put  your  beans  in,  having  had 
them  well  strung,  and  boil  them  with  the  meat,  until 
they  are  quite  done ; take  them  up,  drain  off  the 
liquor,  and  serve  hot.  Cabbage  is  nice  boiled  in  the 
same  way. 

TO  BOIL  IRISH  POTATOES. 

After  peeling  your  potatoes,  put  them  on  to  boil, 
with  enough  water  to  keep  them  well  covered  until 
almost  done ; then  add  a pint  of  sweet  milk  to  a 
quart  of  potatoes,  a tablespoonful  of  butter,  and  salt 
to  the  taste.  After  adding  the  milk,  &c.,  boil  until 
the  sauce  is  thick  enough.  Serve  in  a covered  dish 
quite  hot. 

They  should  be  well  washed  just  before  boiling; 
but  should  never  be  the  least  wetted  till  they  are 
about  to  be  dressed.  Some  persons  like  them  best 
boiled  in  the  skin  ; they  are  best  peeled  before  boil- 
ing, when  they  are  old  or  specked. 

CARROTS,  PARSNIPS,  BEETS,  AND  TURNIPS. 

Carrots  and  parsnips  should  be  well  rubbed  and 
washed,  but  not  scraped,  as  that  is  apt  to  injure  the 

14 


158 


COOKERY. 


flavor.  After  boiling,  rub  the  skins  with  a coarse 
cloth.  For  soups,  &c.,  they  should  be  scraped. 
Beets  should  be  washed  very  clean ; but  if  the  red 
sort  be  scraped  with  a knife,  the  color  will  escape. 
When  done,  carefully  rub  with  a rough  cloth.  Wash 
and  peel  turnips.  They  are  best  boiled  with  fresh 
pork.  Carrots  and  parsnips  are  also  improved  by 
adding  a delicate  part  of  pork  to  them  while  boiling. 
They  should  be  served  with  butter-sapce,  seasoned 
with  pepper  and  salt. 

PURPLE  EGG-PLANT  OR  GUINEA  SQUASH. 

Select  the  squashes,  or  fruit,  when  at  maturity  ; cut 
them  into  slices,  and  parboil  them  in  a stew-pan; 
when  softened,  drain  off  the  water ; thej^  may  then 
be  fried  in  batter,  made  with  wheaten  flour  and  an 
egg,  or  in  fresh  batter,  wuth  bread  grated  fine, 
seasoned  before  it  is  put  in  the  pan,  with  pepper, 
salt,  thyme,  and  such  other  herbs  as  may  best  suit 
the  taste.  Some  use  marjoram,  summer  savory, 
parsley,  and  onions. 

CAULIFLOWER. 

Take  off  the  outer  leaves  of  such  as  are  young; 
leave  just  one  leaf;  put  them  with  some  salt  in  boil- 
ing water;  boil  according  to  size,  from  fifteen  to 
twenty  minutes ; try  the  stalk  with  a fork;  w'hen  it 
feels  tender,  and  the  fork  is  easily  withdrawn,  the 
flower  is  done.  Take  it  out  immediately  with  a wire 
ladle.  Cauliflower,  unless  boiled  till  tender,  is  neither 
pleasant  nor  wholesome ; but,  over-boiling  will  break 
and  spoil  it.  Melted  butter  is  the  best  sauce. 


COOKERY. 


159 


BROCCOLI. 

Choose  closej  firm  heads,  nearly  of  a size.  Put 
them  into  boiling  water  with  salt ; allow  them  plenty 
of  room  in  boiling,  or  they  will  break ; and  boil  fast, 
to  retain  their  color,  from  ten  to  thirty  minutes,  ac- 
cording to  the  size  of  the  heads.  When  the  stalks 
are  tender,  which  you  can  know  by  putting  a fork 
up  the  middle  of  the  stalk,  they  are  done.  Take 
them  up  with  a wire  ladle,  that  the  water  may  run 
oft'  without  bruising  the  heads.  Serve  on  buttered 
toast : and  use  melted  butter  for  sauce. 

CABBAGE. 

Large,  full-grown  cabbages  and  savoys  wdll  require 
half  an  hour  or  more  in  boiling.  Strip  all  the  out- 
side leaves  to  the  white  ones;  then  shave  the  stalk, 
and  score  it  a little  way  up.  Boil  with  good  bacon. 
Cold  cabbage  may  be  fried  with  ham. 

YOUNG  COLEWORTS  AND  SPROUTS. 

Do  not  be  too  saving  in  trimming  sprouts,  as  harsh 
or  bad  leaves  will  spoil  a whole  dish.  Boil  with  good 
• bacon.  Be  careful  in  draining  not  to  spoil  the  heads. 

TO  PRESERVE  GREEN  CORN  SWEET. 

Gather  the  corn  just  as  it  begins  to  harden ; boil 
as  for  the  table ; cut  the  kernels  carefully  from  the 
cob ; spread  them  to  dry  on  a cloth,  and  keep  them 
thus  until  well  dried ; then  keep  them  in  a dry, 
cold,  even  temperature  till  needed  for  use.  Soak  the 
oorn  a few  hours  before  cooking. 


160 


COOKERY. 


TO  BOIL  ONIONS. 

Take  off  the  outside  skin ; put  them  in  enough  hot 
water  to  cover  them  well.  Boil  them  quickly  until 
soft,  then,  just  before  taking  them  up,  drain  off  the 
water,  and  pour  in  as  much  sweet  milk  as  will  make 
sufficient  sauce.  Season  with  butter,  pepper,  and 
salt.  Serve  hot. 

A DISH  OF  MACCARONI. 

Boil  four  ounces  of  maccaroni  till  it  is  quite  tender, 
then  lay  it  on  a sieve  to  drain,  and  put  it  into  a stew- 
pan  with  about  a gill  of  cream,  and  a piece  of  butter 
rolled  in  flour;  stew  it  flve  minutes,  and  pour  it  on  a 
plate ; lay  toasted  cheese  all  over  it.  It  is  often  pre- 
pared without  cheese. 

TO  MAKE  PURLOW. 

It  is  a dish  made  with  whole  rice,  thus : — Boil  a 
piece  of  bacon,  or  sound  salted  pork,  and  one  or  two 
fowls,  in  the  usual  way.  Take  them  out,  and  set 
them  by  the  Are.  Then  reduce  the  water  in  the  pot 
to  the  proper  quantity  for  boiling  the  rice.  Add  a 
little  salt,  spice,  and  black  pepper  to  the  taste,  and  . 
when  boiling  put  in  the  rice  after  washing  it  well. 
Boil  from  twenty  to  thirty  minutes.  Put  the  pot  then 
to  soak  or  steam  over  a few  coals,  and  in  twenty 
minutes  the  rice  will  be  done.  Serve  it  on  a large 
dish,  the  bacon  or  pork  and  fowls  side  by  side  on  the 
top  of  the  rice. 

PEARL  BARLEY  AS  A SUBSTITUTE  FOR  RICE. 

It  is  equally  advantageous  to  the  public  to  learn 
the  use  of  a known  substance,  as  the  discovery  of  a 


COOKERY. 


161 


new  one.  I am  sure  the  application  of  barley  to 
another  branch  of  domestic  cookery  will  not  be  dis- 
regarded by  some  of  your  readers.  I can  assure  them 
that  they  will  find  it  an  excellent  substitute  for  rice. 
It  has  been  long  used  in  this  country  in  soup ; and 
when  boiled  with  milk,  sometimes  called  Scotch  rice  ; 
but  by  far  the  best  way  of  using  it  is  by  pounding  it 
in  a mortar.  It  was  resorted  to  as  a change  of  food 
for  my  children’s  breakfast,  and  the  great  similarity 
to  manacroop  induced  us  to  try  it  in  a pudding  for 
them,  and  I can  assure  you,  I think  it  one  of  the 
best  of  the  kind.  Some  management  is  necessary  as 
with  either  of  the  others,  as  to  milk,  eggs,  &c.  What 
we  call  pearl  barley  is  the  kind  used,  but  I dare  say 
any  other  sort  would  answer  well  enough. 

SALSIFY  OR  VEGETABLE  OYSTER. 

Boil  the  salsify  till  the  skin  will  come  off  easily. 
When 'you  have  taken  it  ofl‘  neatly,  cut  the  roots  in 
bits  as  long  as  an  oyster ; put  into  a deep  vegetable 
dish  a layer  of  crumbs  of  bread  or  crackers,  a little 
salt  and  pepper,  and  nutmeg,  and  a covering  of  butter 
as  thin  as  you  can  cut  it;  then  a layer  of  oysters,  till 
your  dish  is  filled,  having  crumbs  at  top.  Fill  the 
dish  with  water,  and  brown  them  handsomely.  They 
can  remain  two  hours  in  the  oven  without  injury,  or 
be  eaten  in  half  an  hour. 

Another  way  is  to  boil  the  salsify,  and  then  slice 
them  crosswise,  put  them  in  a sauce-pan  with  a little 
butter,  a spoonful  or  two  of  cream,  a little  pepper, 
and  some  salt ; stir  it  till  it  is  of  a light  brown. 

14* 


162 


COOKERY. 


WASHING  SALADS. 

To  free  salads  from  insects  and  worms,  they  should 
first  he  placed  in  salt-water  for  a few  minutes,  to  kill 
and  bring  out  the  worms,  and  then  washed  with  fresh- 
water in  the  usual  way.  This  is  an  invaluable  sug- 
gestion, as  all  salads  are  subject  to  insects. 

TOMATOES  FOR  WINTER  USE. 

Take  the  largest  ripe  tomatoes,  which  wash  and 
drain ; cut  them  across,  and  lay  them  with  the  cut 
side  up,  in  an  earthen  or  wooden  vessel ; sprinkle  well 
with  fine  salt,  fill  jmur  vessel  with  alternate  layers  of 
tomatoes  and  salt,  and  let  it  stand  all  night.  In  the 
morning,  pour  ofi*  the  juice,  with  as  many  seeds  as 
possible,  and  throw  it  away.  Put  the  tomatoes  over 
the  fire,  boil  slowly  until  reduced  to  a pulp,  which, 
rub  through  a sieve,  to  get  rid  of  the  skins.  Add  to 
this  pulp  cayenne  pepper  enough  to  season  it  highly, 
and  if  necessary,  more  salt ; boil  slowly  for  two  hours," 
until  quite  thick ; stir  well  to  prevent  burning.  When 
cold,  put  it  into  shallow  earthen  plates  to  dry,  in  the 
sun,  or  in  a slow  oven.  When  quite  dry,  put  it  in 
glass  jars,  cork  tightly,  and  if  kept  in  a dry  place, 
w^here  it  will  be  free  from  mold,  it  will  be  as  good 
at  the  end  of  the  year,  as  when  first  made.  A piece 
half  an  inch  thick,  and  three  inches  square,  will  season 
a gallon  of  soup.  If  wanted  for  sauce,  soak  it  in 
warm  water,  adding  butter  rubbed  with  crumbs  of 
wheat  bread,  and  stew  for  a few  minutes  before 
serving  it. 


COOKERY. 


163 


BREAD,  CAKES,  ETC. 

A RECEIPT  FOR  MAKING  SUPERIOR  BREAD. 

To  half  a gallon  of  water,  add  enough  hops  to 
make  a strong  tea;  after  it  has  boiled  ten  minutes, 
strain,  and  after  it  has  cooled  enough  not  to  scald  the 
flour,  stir  in  enough  flour  to  make  a stifi  batter. 
Have  ready  dissolved  in  warm  water  a teacup-full  of 
cake  yeast,  which  you  will  stir  in,  and  then  set  it  in 
a moderately  warm  place.  It  will  be  quite  light  in  a 
few  hours,  when  you  will  pour  it  into  a tray  of  corn- 
meal,  and  knead  in  enough  of  the  meal  to  make  a 
pretty  stifi*  dough.  Roll  it  out  thin,  spread  on  dishes, 
and  dry  in  the  sun  as  quickly  as  possible.  Put  it 
away  in  a bag,  in  a dry,  airy  room.  When  you  wish 
to  make  bread,  take  four  pints  of  flour,  two  yeast 
cakes,  the  size  of  the  top  of  a common  tumbler,  dis- 
solve them  in  warm  water,  have  ready  boiled,  peeled, 
and  mashed,  three  or  four  medium-sized  Irish  pota- 
toes, which  you  will  add  to  the  yeast  cakes,  with  a 
tea-spoonful  of  brown  sugar,  and  enough  warm  water 
to  make  a mixture  the  consistency  of  a thick  batter. 
Set  it  in  a moderately  warm  place,  and  it  will  be  quite 
light  in  three  or  four  hours.  If  you  wish  to  make 
bread  in  the  morning,  make  the  yeast  at  bed-time. 
Set  it  where  it  will  not  get  too  warm,  and  it  will  not 
sour  before  morning.  Now  for  the  bread.  Sift  j^our 
flour,  and  to  four  pints  of  flour,  add  a spoonful  of 
Jard,  one  egg  well  beaten,  the  two  cakes  of  yeast  that 
you  have  prepared,  with  the  potato,  and  enough 
water  and  new-milk  (equal  parts)  to  make  a soft 


164 


COOKERY, 


dough.  Knead  it  very  smoothly;  set  it  in  a tin 
bucket,  which  has  a cover,  in  a moderately  warm 
place,  and  it  will  be  light  in  a few  hours,  when  you 
will  knead  it  again,  and  let  it  rise  again  in  the  baking 
ovens.  Bake  with  moderate  heat.  This  receipt  never 
fails  to  make  excellent  bread,  when  properly  attended 
to,  and  is  worth  more  than  the  price  of  a dozen  copies 
of  this  book. 

MRS.  MILLER’S  RECEIPT  FOR  PREMIUM  BREAD. 

For  two  large  loaves,  allow  five  quarts  of  fiour, 
half  a spoonful  of  salt,  and  a half-pint  of  yeast;  add 
warm  milk  until  the  dough  is  pretty  stiff*.  Knead 
and  set  in  a warm  place  to  rise.  After  it  is  well  risen, 
mold  thoroughly,  and  let  it  stand  twenty  or  thirty 
minutes,  for  second  rising  in  the  pans. 

For  the  yeast  of  which  this  bread  is  made,  pare 
and  slice  into  three  pints  of  cold  water,  one  large 
potato;  add  a spoonful  of  hops,  and  boil  till  the 
potato  is  quite  soft.  Strain  the  liquid  and  thicken 
with  half  a pint  of  flour,  adding  a spoonful  of  sugar. 
When  nearly  cold,  put  in  a half- gill  of  yeast. 

EGG  BREAD. 

One  cup  of  rice,  one  cup  of  hominy,  four  eggs, 
one  spoonful  of  butter,  three  spoonsful  of  flour,  one 
cup  of  milk,  and  if  sour  is  used,  add  a tea-spoonful 
of  soda : mash  the  rice  and  hominy  well  together, 
then  beat  in  the  yolks  of  the  eggs,  leaving  the  whites 
to  be  added,  just  before  the  bread  is  put  to  bake,  and 
they  should  be  well  whisked.  Melt  the  butter. 


COOKERY. 


165 


YEAST  FOR  BREAD. 

The  following  methods  of  making  yeast  for  bread 
are  both  easy  and  expeditious:  — Boil  one  pound  of 
good  flour,  a quarter  of  a pound  of  brown  sugar,  and 
a little  salt,  iji  two  gallons  of  water,  for  one  hour; 
when  milk-warm,  bottle  it,  and  cork  it  close ; it  will 
be  fit  for  use  in  twenty-four  hours.  One  pint  of  this 
will  make  eighteen  pounds  of  bread. 

ANOTHER. 

To  a pound  of  mashed  potatoes  (mealy  ones  are 
best)  add  two  ounces  of  brown  sugar,  and  two  spoons- 
ful of  common  yeast.  The  potatoes  first  to  be  passed 
through  a colander,  and  mixed  with  warm  water  to  a 
proper  consistence.  Thus  a pound  of  potatoes  will 
make  a pound  of  good  yeast.  Keep  it  moderately 
warm  while  fermenting.  No  sugar  is  used  by  bakers 
when  adding  the  pulp  of  potatoes  to  their  rising. 

RECIPE  FOR  MAKING  GOOD  BREAD. 

A celebrated  baker  of  excellent  bread,  having 
retired  from  business,  has  furnished  the  following 
recipe  for  making  good  bread,  with  a request  that 
it  should  be  published  for  the  information  of  the 
public : — 

‘‘  Take  an  earthen  vessel,  larger  at  the  top  than  the 
bottom,  and  in  it  put  one  pint  of  milk-warm  water, 
one  and  a half  pounds  of  flour,  and  half  a pint  of 
7iialt  yeast;  mix  them  well  together,  and  set  it  away 
(in  winter  it  should  be  in  a warm  place),  until  it  rises 
and  falls  again,  which  will  be  in  from  three  to  five 
hours  (it  may  be  set  at  night  if  wanted  in  the  morn- 


166 


COOKERY. 


iiig) : then  put  two  large  spoonsful  of  salt  into  two 
quarts  of  water,  and  mix  it  well  with  the  above  rising ; 
then  put  in  about  nine  pounds  of  flour  and  work  your 
dough  well,  and  set  it  by  until  it  becomes  light.  Then 
make  it  out  into  loaves.  New  flour  requires  one- 
fourth  more  salt  than  old  and  dry  flour.  The  water 
also  should  be  tempered  according  to  tlie  weather ; in 
spring  and  fall ; it  should  only  be  milk-warm ; in  hot 
weather,  cold;  and  in  winter,  warm.’' 

The  oven  should  be  made  hotter  than  necessary, 
and  allowed  to  cool  down  after  being  cleared,  so  that 
a handful  of  flour  thrown  in  will  not  burn,  but  turn 
a brown  color.  The  loaves  may  be  formed  while  try- 
ing the  temperature  of  the  oven,  and  be  put  in  soon 
after.  If  the  loaves  are  large,  it  will  require  a little 
more  than  an  hour  to  bake  them  sufficiently. 

TO  MAKE  EXCELLENT  BREAD  WITHOUT  YEAST. 

Scald  about  a double  handful  of  Indian-meal,  into 
wffiich  put  a little  salt  and  as  much  cold  water  as  will 
make  it  rather  warmer  than  new  milk.  Then  stir  in 
wheat  flour  till  it  is  as  thick  as  a family  pudding,  and 
set  it  down  by  the  Are  to  rise.  In  about  half  an  hour 
it  generally  draws  thin.  You  may  then  sprinkle  a 
little  fresh  flour  on  the  top,  and  turn  the  pot  around, 
that  it  may  not  bake  to  the  side  of  it.  In  three  or 
four  hours,  if  you  mind  the  above  directions,  it  will 
rise  and  ferment  as  if  you  had  set  it  with  top  yeast. 
When  it  does,  make  it  up  in  a soft  dough,  flour  a 
pan,  put  in  your  bread,  set  it  before  the  fire  covered 
up,  turn  it  around  to  make  it  equally  warm,  and  in 
about  half  an  hour  it  will  be  light  enough  to  bake. 


COOKEKY. 


167 


A SHORT  WAY  TO  MAKE  OLD  BREAD  NEW. 

Bread  that  is  several  days  old  may  be  renewed  so 
as  to  have  all  the  freshness  and  lightness  of  new 
bread,  by  simply  putting  it  into  a common  steamer, 
over  a fire,  and  steaming  half  or  three  quarters  of  an 
hour.  The  vessel  under  the  steamer  containing  the 
water  should  not  be  more  than  half  full,  otherwise 
the  water  may  boil  up  into  the  steamer,  and  wet  the 
bread.  After  the  bread  is  thus  steamed,  it  should  be 
taken  out  of  the  steamer,  and  wrapped  loosely  in  a 
cloth  to  dry  and  cool,  and  remain  so  two  or  three 
hours,  when  it  will  be  ready  for  use.  It  will  be  like 
cold,  new  bread. 

BROWN  BREAD,  NO.  I. 

Take  one  quart  of  Indian-meal,  one  quart  of  wheat 
meal,  one  quart  of  sour  milk,  half  a tea-cupful  of 
molasses,  a tea-spoonful  of  soda,  and  a little  salt. 
Stir  it  with  a spoon,  and  bake  it  in  a tin  or  iron 
basin  about  two  hours. 

BROWN  BREAD,  NO.  II. 

Put  the  Indian-meal  in  your  bread-pan,  sprinkle  a 
little  salt  among  it,  and  wet  it  thoroughly  with  scald- 
ing water.  When  it  is  cool,  put  in  half  as  much  rye 
as  you  have  corn-meal ; add  two  gills  of  lively  yeast ; 
mix  your  bread  with  water  as  stifif  as  you  can  knead 
it ; let  it  stand  an  hour  and  a half  in  a cool  place,  in 
summer,  and  in  a warm  place  in  winter.  It  should 
be  put  into  a hot  oven,  and  baked  three  hours  at 
least. 


168 


COOKERY. 


BOSTON  BROWN  BREAD. 

Make  up  as  stiff  as  can  be  stirred  witb  warm  water, 
(that  in  which  squash  or  green  corn  has  been  boiled), 
three  pints  of  Indian-meal,  with  three  of  rye,  a few 
spoonsful  of  pumpkin,  half  a tea-cupful  of  yeast,  half 
a one  of  molasses,  two  tea-spoonsful  of  salt,  and  one 
of  soda.  Put  it  in  two  iron  or  earthen  pans,  thickly 
buttered,  and,  wetting  the  hand  in  cold  water,  smooth 
it  over.  It  will  soon  rise,  and  require  long  baking  in 
a hot  oven. 

DYSPEPSIA  BREAD. 

Three  quarts  unbolted  wheat  meal. 

One  quart  soft  water,  warm,  but  not  hot. 

One  gill  fresh  yeast. 

One  gill  molasses,  or  not,  as  may  suit  the  taste. 

One  tea-spoonful  of  saleratus. 

Saleratus  may  be  left  out,  if  baked  at  the  exact 
time  it  has  risen  enough. 

This  will  make  two  loaves,  which  should  remain  in 
the  oven  at  least  one  hour,  and  when  taken  out, 
placed  where  they  will  cool  gradually. 

TO  MAKE  POTATO  BREAD. 

Boil  the  potatoes,  not  quite  as  soft  as  usual,  then 
dry  them  a short  time  on  the  fire,  peel  them  w'hile 
hot,  and  mash  them  as  fine  as  possible;  next  put  a 
small  quantity  of  pearlash  to  new  jmast ; while  it  is 
working  briskly,  add  as  much  flour  as  can  be  worked 
in,  mix  the  whole  well  together,  but  do  not  add  any 
water  to  it.  After  the  dough  is  thus  prepared,  let  it 
stand  an  hour  and  a half,  or  two  hours,  before  it  is 
put  into  the  oven : observe,  it  will  not  require  so  long 
baking  as  regular  flour  bread. 


COOKERY. 


169 


RICE  FAMILY  BREAD. 

Make  one  quart  of  rice  flour  into  a stiff  pap,  by 
wetting  it  with  warm  water,  not  so  hot  as  to  make  it 
lumpy ; when  well  wet,  add  boiling  water,  as  much  as 
two  or  three  quarts  ; stir  it  continually  until  it  boils, 
then  add  one  pint  of  milk;  when  cool  enough  to 
avoid  scalding,  add  half  a pint  of  good  yeast,  and  as 
much  wheat  flour  as  will  make  it  of  the  proper  con- 
sistency of  bread;  put  it  to  rise:  when  sufficiently 
risen,  it  will  be  necessary  to  add  a little  more  wheat 
flour.  If  baked  too  soft,  the  loaves  will  be  hollows 

TURNIP  BREAD. 

Let  the  turnips  be  peeled,  and  boiled  in  water  till 
soft  and  tender;  then  strongly  press  out  the  juice, 
mix  well  together,  and  when  dry,  beat  or  pound  very 
fine,  and  mix  with  their  weight  of  wheat  meal; 
then  season  as  you  do  other  bread,  and  knead  it 
up  thin,  letting  the  dough  remain  a little  to  fer- 
ment ; make  the  dough  into  loaves,  and  bake  it  like 
common  bread. 


PUMPKIN  BREAD. 

The  pumpkin  is  first  deprived  of  the  rind,  and  after- 
ward cut  up  into  slices  and  boiled ; when  soft  enough 
it  is  strained  in  a colander  and  mashed  up  very  fine. 
In  this  state  it  may  be  used  in  pies,  or  mixed  with 
flour  for  pudding,  cake,  &c.  If  it  be  intended  for 
bread,  you  may  add  a third  or  half  as  much  wheat 
wheat  flour  as  pumpkins.  The  sponge  must  be 
first  set  in  the  ordinary  way  with  yeast  in  the  flour, 
and  the  pumpkin  worked  in  as  it  begins  to  rise : use 
as  much  pumpkin  as  will  bring  the  dough  to  a proper 
15 


170 


COOKERY. 


degree  of  stiffness  without  water.  Care  should  be 
taken  that  the  pumpkin  is  not  so  hot  as  to  scald  the 
leaven.  It  requires  more  baking  than  bread  made 
entirely  of  wheat. 

CORN  BREAD. 

Stir  up  one  quart  of  Indian-meal  with  milk,  add 
two  beaten  eggs  and  a table-spoonful  of  melted  butter, 
pour  the  batter  into  a bake-pan,  and  bake  slowly  with 
coals  on  the  lid  and  underneath  the  pan,  or  hung 
over  the  fire.  This  is  a nice  process,  and  upon  the 
baking  greatly  depends  the  fiavor  of  the  bread.  Eaten 
warm  with  butter,  we  have  found  it  the  most  delicious 
kind  of  bread  we  ever  tasted. 

LIGHT  CORN  BREAD. 

Stir  four  pints  of  meal  into  three  pints  of  warm 
water,  add  one  large  tea-spoonful  of  salt,  let  it  rise 
five  or  six  hours,  then  stir  it  up  with  the  hand,  and 
bake  it  in  a brisk  oven. 

Another  method  is  to  make  mush,  and  before  it 
gets  cold,  stir  in  half  a pint  of  meal.  Let  it  rise,  and 
bake  as  the  first. 

JUDSON’S  CORN  BREAD. 

Add  the  well-beaten  yolks  of  four  eggs  to  a pint 
of  buttermilk,  and  briskly  stir  in  a small  handful  of 
Indian-meal.  Add  a spoonful  of  drawn  butter,  and 
stir  in,  alternately,  the  reserved  whites  well  beaten, 
and  meal  enough  to  make  a smooth  batter  of  moderate 
consistence.  Add  a little  soda,  quickly  turning  it 
into  buttered  tins,  and  bake  in  a brisk  oven. 


COOKERY. 


171 


CORN  BREAD. 

One  quart  milk,  one  pound  Indian-meal,  two  eggs, 
a small  lump  of  butter,  a little  saleratus  — bake  in  a 
flat  pan. 

INDIAN  LOAF. 

Stir  together  a quart  of  sweet  milk,  a full  pint  of 
Indian  meal,  a handful  of  flour,  a teacup  of  molasses, 
a little  salt,  and  a small  teaspoonful  of  saleratus. 
Bake  long  in  a hot  oven. 

CORN  BREAD. 

Scald  the  meal,  make  a tolerably  stiff*  dough,  press 
or  roll  it  to  half  an  inch  in  thickness,  bake  one  side 
at  a time,  in  front  of  the  Are,  after  being  put  on  a 
board  or  sheet  of  tin. 

CORN  EGG  BREAD. 

One  pint  of  buttermilk,  three  eggs,  one  ounce  of 
butter,  a teaspoonful  of  soda,  and  enough  meal  to 
make  a pretty  stiff  batter.  Beat  the  eggs  separately, 
stir  the  soda  into  the  milk,  then  mix  all  well  together, 
adding  a little  salt.  Bake  in  a moderate  oven. 

INDIAN  SPONGE  BREAD. 

Three  eggs,  one  pint  of  buttermilk,  one  pint  of 
corn-meal,  one  teaspoonful  of  soda.  Bake  in  a quick 
oven. 

RYE  BATTER  CAKES. 

One  pint  of  rye  meal,  to  this  add  enough  of  luke- 
warm milk  to  make  a thin  batter,  a little  salt  just  to 
taste.  Beat  it  well  — add  a gill  of  home-made  yeast. 
When  they  are  light,  bake  them  on  a griddle,  as  buck- 
wheat cakes. 


172 


COOKERY. 


INDIAN-MEAL  BREAKFAST  CAKES. 

Pour  boiling  water  into  a quart  of  corn  meal,  stir 
it  until  it  is  wet;  then  add  two  well-beaten  eggs,  and 
milk  enough  to  make  it  a thick  batter;  measure  a 
small  teaspoonful  of  dry  saleratus,  and  dissolve  it  in 
some  warm  water,  and  put  into  the  batter  with  a 
small  quantity  of  salt ; butter  square  tin  pans,  fill  them 
two-thirds  full,  and  bake  in  a quick  oven ; when  done, 
cut  it  into  squares  and  serve  hot. 

INDIAN  MUFFINS. 

Pour  boiling  water  into  a quart  of  corn  meal,  stir 
it  well,  making  a thick  batter ; when  it  is  cooled  a 
little,  add  to  it  a tablespoonful  of  yeast,  two  eggs  well 
beaten,  a teaspoonful  of  salt;  set  it  in  a warm  place 
to  rise,  two  hours ; then  butter  square  tins,  two-thirds 
fill  them,  and  bake  in  a quick  oven;  when  done, 
serve  hot. 


CORN  CAKES. 

Take  the  whites  of  eight  eggs,  one-fourth  pound 
each  of  corn  starch,  fiour,  and  butter,  half  a pound  of 
sugar,  one  teaspoonful  of  cream  of  tartar,  and  half  a 
teaspoonful  of  soda.  Flavor  with  almond  to  suit  the 
taste. 

JOHNNY  CAKE. 

Is  prepared  from  the  corn  meal  scalded,  and  the 
dough  rolled  or  pressed  out  to  half  an  inch  in  thick- 
ness, and  cooked  one  side  at  a time,  in  front  of  the  fire, 
after  being  put  on  a board,  a sheet  of  tin,  a plate  or  any 
material  of  suitable  shape. 


COOKERY. 


173 


JOHNNY  CAKE. 

Three  pints  of  Indian-meal,  one  egg,  and  a spoon- 
ful of  sugar.  Mix  with  milk  or  water ; spread  on  a 
tin,  and  bake  it  before  the  fire. 

MILK  TOAST. 

Boil  a pint  of  rich  milk  with  a tablespoonful  of 
butter,  and  one  of  fiour.  Have  ready  in  a deep  dish 
eight  slices  of  toasted  bread,  pour  the  milk  over  them, 
and  send  them  to  the  table  covered  and  hot. 

CRACKERS. 

One  quart  of  fiour  and  two  ounces  of  butter  mixed 
to  a stiff  paste  with  milk.  Beat  it  smooth  with  a 
rolling-pin,  then  roll  it  thin  and  cut  it  in  round  or 
square  cakes ; stick  them  with  a fork,  and  bake  in  a 
moderate  oven. 


SODA  CRACKERS. 

Take  three  eggs,  one  cup  of  milk,  one  of  sugar,  a 
teaspoonful  of  soda,  and  a little  cinnamon;  add  fiour 
until  it  is  a soft  dough.  Roll  it  out  thin ; cut  it  in 
shapes,  and  bake  quickly. 

DYSPEPSIA  CRACKERS. 

Make  with  unbolted  fiour,  water,  and  saleratus. 
Very  convenient  for  travelling. 

SWEET  CR  ACKERS. 

One  teacup  of  coarse  wheat  meal,  one  of  sour  milk 
or  buttermilk,  three-fourths  of  a teacup  of  sugar,  half 
a teaspoonful  of  pearlash,  well  worked,  rolled  thin, 
and  well  baked. 

15* 


174 


COOKERY. 


GRAHAM  CRACKERS. 

One  quart  of  wheat  meal,  half  a pint  of  Indian- 
meal,  and  a little  salt.  Mix  with  water,  roll  them 
out  very  thin,  and  bake  them  hard.  Add  a little 
sugar,  if  desired. 

RICE  CRACKERS. 

A pint  of  warm  water,  a teaspoonful  of  salt,  and  a 
pint  of  flour. 

FRENCH  ROLLS:  PARKINSON’S  RECEIPT. 

Set  a sponge  with  a quart  of  warm  water,  and  a 
half-pint  of  good  yeast.  Let  your  sponge  rise  and 
drop;  then  melt  one  ounce  of  butter  in  a pint  of 
warm  milk,  with  one  ounce  of  salt.  It  will  take 
about  seven  pounds  of  flour  altogether.  Let  them 
rise  about  half  an  hour,  then  put  them  on  warm  tins, 
prove  them  well  and  hake  in  a quick  oven. 

MRS.  CUSHING’S  SWEET  POTATO  ROLLS. 

Rub  into  three  pints  of  flour  one  teaspoonful  of 
salt,  two  spoonsful  of  butter,  two  of  lard,  and  one  gill 
of  yeast.  When  light,  rub  in  a large  sw’eet-potato, 
which  has  been  well  boiled.  Work  out  the  rolls  in 
the  form  you  wish  them ; let  them  stand  in  a warm 
oven  a few  minutes,  and  then  hake  about  a half-hour 
in  a moderate  oven. 

COMMON  ROLLS. 

Warm  an  ounce  of  butter  in  half  a pint  of  milk; 
then  add  two  spoonsful  of  j’^east,  and  a teaspoonful  of 
salt ; put  two  pounds  of  flour  in  a pan,  and  mix  in 


COOKERY. 


175 


the  other  ingredients.  Let  it  rise  an  hour,  or  over- 
night in  a cool  place.  Knead  it  well ; make  it  into 
seven  rolls,  and  bake  them  in  a quick  oven.  Add 
half  a teaspoonful  of  soda,  just  as  you  put  the  rolls  in 
to  bake. 

ROLLS. 

Three  pints  of  flour  sifted,  two  teaspoonsful  of  salt, 
four  tablespoonsful  of  the  best  brewer’s  yeast,  or  six 
of  home-made  yeast,  a pint  of  lukewarm  water,  half 
a pint  more  of  warm  water,  and  a little  more  flour  to 
mix  in  before  the  kneading.  Mix  the  salt  with  the 
flour,  and  make  a deep  hole  in  the  middle.  Stir  the 
warm  water  into  the  yeast,  and  pour  it  into  the  hole 
in  the  flour.  Stir  it  with  a spoon  just  enough  to  make 
a thin  batter,  and  sprinkle  some  flour  over  the  top. 
Cover  the  pan,  and  set  it  in  a warm  place  for  several 
hours.  When  it  is  light,  add  half  a pint  more  of  luke- 
warm water,  and  make  it,  with  a little  more  flour,  into 
a dough.  Knead  it  very  well  for  ten  minutes.  Then 
divide  it  into  small  pieces,  and  knead  it  separately. 
Make  into  round  cakes  or  rolls.  Cover  them,  and 
set  them  to  rise  about  an  hour  and  a half.  Bake 
them,  and  when  done  let  them  remain  in  the  oven, 
without  the  lid,  for  about  ten  minutes. 

SOFT  MUFFINS. 

Five  eggs,  a quart  of  milk,  two  ounces  of  butter,  a 
teaspoonful  of  salt,  two  large  tublespoonsful  of  brew- 
er’s yeast,  or  four  of  home-made  yeast,  and  enough 
of  sifted  flour  to  make  a stiff  batter.  Warm  the  milk 
and  butter  together,  and  add  to  them  the  salt.  Beat 
the  eggs  very  light,  and  stir  them  into  the  milk  and 
butter.  Then  stir  in  the  yeast,  and  lastly  suflicient 
flour  to  make  a thick  batter.  Cover  the  mixture,  and 


176 


COOKERY. 


set  it  to  rise  in  a warm  place,  about  three  hours. 
When  it  is  quite  light,  grease  your  baking-iron  and 
your  muffin -rings.  Set  the  rings  on  the  iron,  and 
pour  the  batter  into  them.  Bake  them  a light  brown. 
When  you  split  them  to  butter,  do  not  cut  them  with 
a knife,  but  piill  them  open.  Cutting  them  while 
hot  will  make  them  heavy. 

FRENCH  MUFFINS. 

One  quart  of  flour,  four  eggs,  one  tablespoonful  of 
butter,  one  cup  of  sweet  milk,  one  cake  (medium 
size)  of  yeast  dissolved  in  warm  water.  Set  it  to  rise 
in  the  pan  it  is  to  bake  in. 

CRUMPETS. 

Put  a half  gill  of  yeast  into  a quart  of  warm  milk, 
with  a teaspoonful  of  salt;  stir  in  flour  enough  to 
make  a pretty  stiff  batter ; set  it  in  a warm  place  to 
rise ; when  light,  add  a cup  of  melted  butter,  and 
bake  as  muffins. 

CREAM  TEA  CAKES. 

To  a quart  of  flour,  put  a pint  of  sour  cream,  and 
a cup  of  butter ; dissolve  half  a teaspoonful  of  soda 
in  a little  warm  water,  add  it,  and  mix  it  lightly. 
Flour  your  hands  well,  and  make  it  out  into  small 
cakes,  each  one  the  size  of  an  egg ; lay  them  close  in 
a buttered  pan,  and  bake  in  a quick  oven. 

SODA  CAKES,  NO.  I. 

Two  eggs  well  beaten,  one  pint  of  milk,  one  pint 
of  flour,  one  teaspoonful  of  soda,  dissolved  in  a little 
of  the  milk,  and  two  teaspoonsful  of  cream  of  tartar, 
dissolved  in  a little  water,  just  as  you  are  ready  to 
bake.  Bake  like  batter  cakes. 


■ 


COOKERY. 


177 


SODA  CAKES,  NO.  II. 

Fonr  eggs,  two  cops  of  thick  cream,  two  cups  of 
sugar,  one  tablespoonful  of  butter,  one  teaspoonful 
of  soda,  two  teaspoonsful  of  cream  of  tartar.  Bake 
in  a moderately  warm  oven. 

COFFEE  CAKES. 

Take  some  rice  that  has  been  boiled  soft,  twice  as 
much  flour  as  rice,  a little  fine  Indian-meal,  and  a 
little  yeast.  Mix  it  with  cold  water,  and  let  it  rise 
over-night ; this  will  make  a fine  biscuit  for  breakfast. 

RICE  GRIDDLE  CAKES. 

Boil  one  large  cup  of  whole  rice  quite  soft,  in  milk, 
and  while  hot  stir  in  a little  rice  flour,  or  Indian-meal. 
When  cold,  add  two  or  three  eggs,  and  a little  salt. 
Bake  in  small,  thin  cakes  on  the  griddle. 

RICE  JOHNNY  CAKES. 

To  three  spoonsful  of  soft-boiled  rice,  add  a small 
teacup  of  water  or  milk,  then  add  six  spoonsful  of 
rice  flour,  which  will  make  a large  johnny  cake,  or 
six  waffles. 

ANOTHER. 

Take  one  quart  of  milk,  three  eggs,  one  teaspoon- 
ful of  saleratus,  one  teacupful  of  wheat  flour,  and 
Indian-meal  sufflcient  to  make  a batter  of  the  con- 
sistency of  pancakes.  Bake  quick  in  a pan  previously 
buttered,  and  eat  warm  with  butter  or  milk.  The 
addition  of  the  wheat  flour  is  found  to  be  a great  im- 
provement in  the  art  of  making  these  cakes. 


178 


COOKERY. 


RICE  CAKES. 

A pint  of  soft-boiled  rice,  a half- pint  of  milk  or 
water,  and  twelve  spoonsful  of  rice  flour ; divide  into 
small  cakes,  and  bake  them  in  a brisk  oven. 

TEA  BISCUIT. 

One  pint  of  sour  milk,  one  teaspoonful  of  soda, 
flour  enough  to  make  a soft  dough,  and  a spoonful 
of  lard  or  butter ; roll  out  and  cut  into  small  biscuit. 

LIGHT  BISCUIT. 

Take  two  pounds  of  flour,  a pint  of  buttermilk,  a 
small  piece  of  butter  or  lard,  rubbed  into  the  flour, 
and  make  the  dough  quite  soft. 

EXCELLENT  BISCUIT. 

One  half-gallon  of  flour,  two  spoonsful  of  butter, 
or  half  lard  will  answer  as  well ; one  teaspoonful  of 
soda,  and  enough  sour  milk  to  make  a very  soft  dough, 
which  should  be  well  kneaded,  but  not  beaten.  Bake 
in  a moderate  oven,  put  the  biscuit  in  when  it  is  warm, 
and  heat  it  by  degrees. 

MILK  BISCUIT. 

Take  four  quarts  of  flour,  two  pounds  of  lard  and 
butter  rolled  well ; mix  with  milk ; add  a little  salt. 

MILK  BISCUIT. 

Two  pounds  of  sifted  flour,  half  a pound  of  butter, 
two  eggs,  six  wine-glasses  of  milk,  two  wine-glasses 
of  the  best  brewer’s  yeast,  or  three  of  good  home- 
made yeast ; cut  the  butter  into  the  milk,  and  warm 
it  slightly  on  the  top  of  the  stove,  or  near  the  fire ; 


COOKERY. 


179 


sift  the  flour  into  a pan,  and  pour  the  milk  and  butter 
into  it,  beat  the  eggs,  and  pour  them  in  also ; lastly 
the  yeast ; mix  all  well  together  with  a knife ; flour 
your  paste  board,  put  the  lump  of  dough  on  it,  and 
knead  it  very  hard.  Then  cut  your  dough  in  small 
pieces,  and  knead  them  into  round  balls,  stick  the 
tops  of  them  with  a fork.  Lay  them  in  buttered  pans 
and  set  them  to  rise.  They  will  probably  be  light  in 
an  hour ; when  they  are  quite  light,  put  them  in  a 
moderate  oven  to  bake. 

BUTTER  BISCUIT. 

Half  a pound  of  butter,  two  pounds  of  flour  sifted, 
half  a pint  of  milk,  or  cold  water,  a teaspoonful  of 
salt ; cut  up  the  butter  in  the  flour,  and  put  the  salt 
to  it,  wet  it  to  a stiflf  dough  with  the  milk,  or  water ; 
mix  it  well  with  a knife,  throw  some  flour  on  the 
paste  board,  take  the  dough  out  of  the  pan,  and  knead 
it  very  well.  Boll  it  out  into  a large,  thick  sheet,  and 
beat  it  very  hard  on  both  sides  with  the  rolling-pin; 
beat  it  a long  time,  cut  it  out  with  a tin,  or  cup,  into 
small,  round,  thick  cakes.  Beat  each  cake  on  both 
sides,  with  a rolling-pin,  prick  them  with  a fork,  put 
them  in  buttered  pans,  and  bake  them  of  a light 
brown,  in  a slow  oven. 

GRIDDLE  CAKES,  NO.  I. 

Eub  three  ounces  of  butter  into  a pound  of  flour, 
with  a little  salt ; moisten  it  with  sweet  buttermilk  to 
make  it  into  paste ; roll  it  out,  and  cut  the  cakes  with 
the  top  of  your  dredging-box,  and  bake  them  on  a 
griddle. 


180 


COOKERY. 


GRIDDLE  CAKES,  NO.  II. 

Take  a pint  of  thick  milk,  or  a quart  of  sour ; to 
the  thick  add  a pint  of  sweet  milk,  a little  salt,  a tea- 
spoonful of  soda,  and  flour  to  make  a batter;  the 
thinner  the  batter,  the  more  tender  the  cakes  will  he, 
if  baked  well.  Half  a tea-cup  of  cream  improves 
them.  Butter  while  hot.  For  a sauce,  take  a tea- 
cupful of  cream,  a spoonful  of  sugar,  and  half  a tea- 
spoonful of  ginger. 

PANCAKES  OF  RICE. 

Boil  half  a pound  of  rice  in  a small  quantity  of 
water,  to  a jelly ; when  cold,  mix  it  with  a pint  of 
cream,  eight  eggs,  a little  salt,  and  nutmeg ; stir  in 
eight  ounces  of  butter,  just  warmed,  and  add  as  much 
flour  as  will  make  the  hatter  thick  enough.  Fry  in 
lard,  using  as  little  as  possible. 

BATTER  CAKES. 

Two  eggs  well  beaten,  a tea-cup  of  milk,  a pint  of 
flour,  one  teaspoonful  of  soda,  one  teaspoonful  of 
tartaric  acid,  and  salt  to  your  taste.  Leave  out  the 
tartaric  acid  until  you  are  ready  to  bake. 

GRIFFIN  BATTER  CAKE. 

Two  eggs  well  beaten ; a common-sized  tin  cup  full 
of  flour;  a common  teacupful  of  milk;  a teaspoon- 
ful of  soda ; a teaspoonful  of  tartaric  acid ; salt  to 
your  taste.  Leave  out  one  of  the  powders  until  you 
are  ready  to  bake ; have  your  oven  pretty  hot,  and 
grease  it  just  enough  (with  fresh  lard)  to  keep  it  from 
burning.  Send  the  cakes  to  the  table  hot. 


COOKERY. 


381 


BUCKWHEAT  CAKES. 

Put  a large  spoonful  of  yeast  and  a little  salt  into 
a quart  of  buckwheat,  in  a jar,  and  make  it  into  a 
batter  with  cold  water ; let  it  rise  well,  and  bake  it 
on  a griddle.  It  turns  sour  very  quickty,  if  it  be 
allowed  to  stand  any  time  after  it  has  risen.  They 
should  be  buttered,  and  served  up  while  hot. 

ANOTHER. 

In  lieu  of  w^ater,  mix  up  your  batter  with  butter- 
milk; and  instead  of  leaven  or  yeast,  use  a little 
saleratus  (about  one  teaspoonful  to  a pint  of  milk), 
and  two  or  three  eggs. 

BATTER  CAKES. 

One  pint  of  cream,  one  pint  of  sour  milk  or  butter- 
milk, four  eggs,  a teaspoonful  of  salt,  saleratus  suffi- 
cient to  destroy  the  acidity  of  the  milk,  and  three 
pints  of  sifted  flour,  or  enough  to  make  a stiff* batter. 
Stir  the  articles  well  together,  and  bake  in  a deep 
dish.  If  for  griddle  cakes,  the  batter  may  be  made  a 
little  thinner,  by  not  adding  so  much  flour.  To  be 
eaten  hot  with  butter. 

GREEN  CORN  CAKES. 

Take  one  quart  of  green  corn,  rasped  from  the  ear 
with  a coarse  grater,  two  teacupsful  of  new  milk, 
one  teacupful  of  flour,  mix  them  together,  and  add 
two  eggs  well  beaten ; season  the  batter  with  salt  and 
pepper,  and  bake  upon  a griddle.  The  corn  should  be 
in  a state  most  suitable  for  roasting  or  boiling.  This 
preparation  makes  a capital  dish. 

16 


182 


COOKERY. 


TO  MAKE  PANCAKES. 

Take  a quart  of  milk,  beat  in  six  or  eight  eggs, 
leaving  half  the  white  out;  mix  it  well  till  your  bat- 
ter is  of  a proper  thickness.  You  must  observe  to 
mix  your  flour  flrst  with  a little  milk,  then  add  the 
rest  by  degrees ; put  in  two  spoonsful  of  beaten  gin- 
ger, a glass  of  brandy,  and  a little  salt;  stir  all  toge- 
ther ; make  your  stew-pan  very  clean,  put  in  a piece 
of  butter  as  large  as  a walnut,  then  pour  in  a ladle 
of  batter,  which  will  make  a pancake,  moving  the  pan 
round  that  the  batter  may  be  all  over  the  pan : shake 
the  pan,  and  when  you  think  the  under  side  done 
enough,  turn  it,  and  when  both  sides  are  done,  lay  it 
in  a dish  before  the  Are. 

WASHINGTON  CAKE. 

This  cake  derives  its  name  from  the  fact  that  it  was 
a great  favorite  at  the  table  of  General  Washington  ; 
the  last  two  years  of  his  life,  it  always  formed  one  of 
the  delicacies  of  his  breakfast-table,  and  is  considered 
one  of  the  standing  dishes  of  a Virginian. 

Take  two  pounds  of  flour,  one  quart  of  milk,  with 
an  ounce  of  butter,  heated  together;  put  the  milk 
and  butter  into  the  flour  when  it  is  about  lukewarm  ; 
add  one  gill  good  yeast,  three  eggs,  a teaspoonful  of 
salt ; place  it  in  a pan  over-night,  and  bake  it  in  the 
morning  in  a quick  oven  for  three-quarters  of  an  hour. 

FLANNEL  CAKES. 

Two  pounds  of  flour,  six  eggs  well  beaten,  one 
wineglass  of  yeast,  a little  salt,  wet  with  milk  into  a 
thick  batter,  and  set  it  to  rise.  Bake  them  in  small 
pans. 


COOKERY. 


183 


BANNOCKS. 

Scald  with  milk  or  water  one  quart  of  corn  meal ; 
when  cool,  add  two  spoonsful  of  yeast,  one  teaspoon- 
ful of  salt,  one  egg,  and  one  quart  of  flour.  Let  it 
rise,  and  then  add  half  a teaspoonful  of  soda.  Fry 
in  lard. 


BREAD  FRITTERS. 

Boil  a quart  of  milk,  with  cinnamon  and  sugar  to 
the  taste.  When  done,  stir  in  a tablespoonful  of 
rose-water,  out  some  slices  of  bread  into  a circular 
shape,  and  soak  them  in  milk;  then  drain  them; 
have  ready  some  yolks  of  eggs  well  beaten,  into  which 
dip  the  slices  of  bread,  and  fry  them  in  butter.  Serve 
them  with  powdered  sugar. 

FRITTERS. 

Make  them  of  any  of  the  batters  directed  for  pan- 
cakes, by  dropping  a small  quantity  in  the  pan ; or 
make  the  plainer  sort,  and  slice  apples  (pared  and 
cored),  into  the  batter,  and  fry  a slice  in  each  fritter. 
Currants  or  sliced  lemon  make  an  agreeable  change. 
Fritters  for  company  should  be  served  on  a folded 
napkin  in  the  dish.  Any  kind  of  ripe  fruit,  or  sweet- 
meats, may  be  used  instead  of  apples. 

PUFF  FRITTERS. 

Boil  a pint  of  fresh  milk;  while  it  is  boiling,  stir 
in  quickly  a pint  of  flour ; take  it  oft‘  as  soon  as  the 
flour  is  all  in.  After  it  has  cooled,  stir  in  six  eggs 
well  beaten ; add  a little  cinnamon,  and  set  it  in  a 


184 


COOKERY. 


warm  place  four  hours.  Then  have  hot  lard  in  a pan, 
and  drop  one  spoonful  of  batter  for  each  fritter.  Dip 
your  spoon  in  cold  water  frequently,  to  keep  the  bat- 
ter from  sticking.  For  sauce,  make  thin  pap  of  milk 
and  flour ; add  to  it  wine,  sugar,  nutmeg,  and  a small 
piece  of  butter. 


OYSTER  FRITTERS. 

Make  a batter  of  flour,  milk,  and  eggs ; flavor  with 
a very  little  nutmeg ; beard  the  oysters,  and  put  as 
many  as  you  think  proper  in  each  fritter. 

WAFFLES. 

Beat  four  eggs,  mix  flour  and  milk  to  make  a thick 
batter,  using  a quart  of  flour,  a tablespoonful  of 
melted  butter,  and  a teaspoonful  of  salt.  A half- pint 
of  boiled  rice  improves  them. 

WAFERS. 

Sift  half  a pound  of  flour  into  a pan ; make  a hole 
in  the  middle,  and  put  in  three  beaten  eggs,  a table- 
spoonful of  brandy,  a tablespoonful  of  powdered 
sugar,  one  of  lard,  and  a very  little  salt.  Mix  all  to- 
gether, adding  gradually  a little  milk,  till  you  have  a 
batter  the  thickness  of  good  cream.  Then  stir  in  a 
tablespoonful  of  rose-water.  Let  there  be  no  lumps 
in  the  batter.  Heat  the  wafer-iron  on  both  sides  in  a 
clear  Are,  but  do  not  allow*  it  to  get  red-hot.  Then 
grease  the  inside  with  a brush  dipped  in  lard,  or  a 
clean  rag  wdth  butter  tied  up  in  it.  Then  put  in  the 
batter,  allowing  about  tw’o  tablespoonsful  to  each 


COOKERY. 


185 


wafer.  Close  the  iron,  and  in  baking  turn  first  on 
one  side  and  then  on  the  other.  When  done,  sprinkle 
the  wafers  with  powdered  sugar,  and  roll  each  one 
up,  pressing  the  edges  together  while  warm.  They 
should  be  slightly  browned,  and  of  an  even  tint  all 
over. 

COMPOSITION  CAKE. 

Take  five  teacups  of  fiour,  three  of  sugar,  two  of 
butter,  one  of  milk,  five  eggs,  a teaspoonful  of  soda, 
a wdne-glass  of  brandy  or  wine,  a pound  of  raisins, 
and  a nutmeg.  Eub  the  butter  and  sugar  to  a cream  ; 
add  the  eggs  well  beaten,  the  spice,  and  half  the 
fiour ; dissolve  the  soda  in  the  milk,  strain  and  mix 
it  with  the  brandy,  and  stir  it  into  the  cake  with  the 
balance  of  the  flour.  Add  the  raisins  just  before  the 
cake  is  put  into  the  pan,  and  bake  from  three  quarters 
to  an  hour. 

PLAIN  COMPOSITION  CAKE. 

Take  a pound  and  three  quarters  of  flour,  one  and 
a quarter  of  sugar,  three  quarters  of  butter,  a pint  of 
milk,  four  eggs,  and  a teaspoonful  of  soda.  Prepare 
and  bake  as  the  preceding. 

CIDER  CAKE. 

One  pound  and  a half  of  flour,  half  a pound  of 
sugar,  a quarter  of  a pound  of  butter,  half  a pint  of 
cider,  one  teaspoonful  of  pearlush;  spice  to  your 
taste.  Bake  till  it  turns  easily  in  the  pans,  abou 
half  an  hour. 

16* 


186 


COOKERY. 


CONFECTIONERS’  POUNDCAKE. 

Eub  to  a cream  twenty  ounces  of  sugar,  and  twelve 
of  butter;  stir  in  twelve  well-beaten  eggs,  a pound 
and  a half  of  sifted  flour,  and  mace  and  nutmeg  to 
suit  the  taste. 

POUND  CAKE,  NO.  I. 

Eub  one  pound  of  sugar,  and  three  quarters  of 
butter,  to  a cream ; add  the  well-beaten  yolks  of  ten 
eggs,  then  the  whites,  and  stir  in  gradually  a pound 
of  sifted  flour. 


POUND  CAKE,  NO.  II. 

Take  one  and  a half  dozen  eggs ; their  weight  of 
sugar;  and  of  butter  and  flour  each,  the  weight  of  a 
dozen  eggs;  cream  the  butter  and  sugar  together; 
beat  the  eggs  separately ; then  beat  all  well  together ; 
add  a grated  nutmeg,  and  two  spoonsful  of  rose-water; 
bake  slowly  at  flrst,  adding  heat  gradually,  for  the 
cake  to  rise ; then  bake  in  a moderate^  quick  oven. 

POUND  CAKE,  NO.  III. 

Take  a pound  of  butter,  beat  it  in  an  earthen  pan 
with  your  hand  one  way  till  it  is  like  a fine  thick 
cream ; then  have  ready  twelve  eggs,  put  half  the 
whites,  beat  them  well,  and  beat  them  up  with  the 
butter,  a pound  of  flour  beat  in  it,  a pound  of  sugar, 
a pound  of  currants,  clean  washed  and  picked,  and  a 
few  caraways.  Beat  it  all  well  together  for  an  hour 
with  your  hands,  or  a large  wooden  spoon : butter  a 
pan  and  put  it  in,  and  then  bake  it  an  hour  in  a quick 
oven. 


COOKERY. 


187 


SPONGE  CAKE,  NO.  I. 

One  pound  of  sugar,  a half-gill  of  boiling  water, 
eight  eggs,  one  pound  of  flour.  Pour  the  water  on 
the  sugar,  when  cool,  mix  first  with  the  yolks,  and 
then  the  whites. 

SPONGE  CAKE,  NO.  II. 

Twelve  eggs,  a half-pound  of  flour,  one  pound 
of  sugar.  Beat  the  whites  and  yolks  of  the  eggs 
separately,  add  next  the  sugar  to  the  yolks,  then  the 
whites ; lastly  the  flour,  and  stir  it  in  lightly.  Bake 
in  a quick  oven  immediately  after  adding  the  juice 
of  a lemon,  also  the  rind  grated  fine,  and  a nutmeg. 

Sponge  cake  should  not  be  beaten  any  after  the 
flour  has  been  added,  as  it  will  prevent  it  from  being 
light. 

SPONGE  CAKE,  NO.  III. 

Four  large  eggs,  two  cups  of  flour,  two  cups  of 
sugar,  one  teaspoonful  of  soda,  and  rose-water,  and 
nutmeg  to  flavor.  Beat  the  eggs  separately,  then  add 
the  sugar  to  the  yolks,  next  the  whites,  lastly  the 
flour.  Stir  in  the  flour  gently,  or  the  cake  will  not 
be  light.  Bake  in  a moderate  oven. 

CHEAP  SPONGE  CAKE. 

Four  eggs,  three  cups  of  sugar,  one  cup  of  milk, 
one  teaspoonful  of  soda,  flour  enough  to  make  a stiff 
batter,  spices  to  the  taste.  Bake  in  a quick  oven. 


188 


COOKERY. 


SPONGE  BISCUIT. 

Beat  ten  eggs  very  thick  and  smooth,  and  add 
gradually  a pound  of  powdered  refined  sugar ; grate 
the  peel  of  a lemon,  and  stir  it  into  the  mixture. 
Squeeze  in  the  juice  of  the  lemon,  and  add  two  table- 
spoonsful  of  rose-water.  Beat  the  mixture  very  hard ; 
then  take  half  a pound  of  potato  fiour  (which  is 
best),  or  else  of  fine  wheat  fiour,  and  stir  it  in  very 
lightly  and  slowly.  It  must  be  baked  immediately. 

Have  ready  some  small  square  or  oblong  cases  of 
thick  white  paper,  with  an  edge  turned  up  all  around, 
and  sewed  at  the  corners.  They  should  be  about  a 
finger  in  length,  half  a finger  in  breadth,  and  an  inch 
and  a half  in  depth.  Either  butter  these  paper  cases, 
or  sift  white  sugar  all  over  the  inside ; then  put  some 
of  the  mixture  in  each  case,  but  do  not  fill  them  to  the 
top ; grate  loaf-sugar  over  the  top  of  each,  and  bake 
them  quickly. 

These  cakes  are  much  better  w^hen  baked  in  paper 
cases,  tins  being  generally  too  thick  for  them ; no 
cake  requires  greater  care  in  baking.  If  the  oven  is 
not  hot  enough,  both  at  top  and  bottom,  they  will  fall 
and  be  heavy,  and  lose  their  shape. 

RICE  CAKE. 

Take  half  a pound  of  rice  and  wash  it  well,  put  it 
into  a pint  of  cream,  or  milk,  and  boil  it  soft ; let  it 
get  cold,  then  stir  into  it  alternately  a quarter  of  a 
pound  of  sugar,  two  ounces  of  butter,  eight  eggs, 
well  beaten  (having  left  out  the  whites  of  four),  and 
a wine-glass  of  rose-water,  or  else  the  grated  peel  of 
a lemon.  Mix  all  well,  butter  a mold  or  a deep  pan 
with  straight  sides,  and  spread  grated  bread  crumbs 


COOKERY. 


189 


all  over  its  inside.  Put  in  the  mixture,  and  bake  it 
three-quarters  of  an  hour.  Ground  rice  is  the  best 
for  this  cake.  If  any  of  the  cake  is  left,  you  may 
next  day  cut  it  into  slices,  and  fry  them  in  butter. 

Or,  instead  of  baking  the  mixture  in  a large  cake, 
you  may  put  flour  on  your  hands,  and  roll  it  into  balls. 
Make  a batter  of  beaten  eggs,  sugar,  and  grated  bread ; 
dip  the  balls  into  it,  and  fry  them  in  butter. 

POTATO  CAKE. 

Roast  in  the  ashes  a dozen  smxall,  or  six  large  pota- 
toes. When  done,  peel  them,  and  put  them  into  a 
pan  with  a little  salt,  and  the  rind  of  a lemon  grated. 
Add  a quarter  of  a pound  of  butter,  or  half  a pint  of 
cream,  and  a quarter  of  a pound  of  sugar.  Having 
mashed  the  potatoes  with  this  mixture,  rub  it  through 
a colander,  and  stir  it  very  hard ; then  set  it  away  to 
cool.  Beat  eight  eggs,  and  stir  them  gradually  into 
the  mixture.  Season  it  with  a teaspoonful  of  mixed 
spice,  and  half  a glass  of  rose-water ; butter  a mold 
or  a deep  dish,  and  spread  the  inside  all  over  with 
grated  bread;  put  in  the  mixture,  and  bake  it  for 
three-quarters  of  an  hour. 

FRUIT  CAKE. 

One  pound  of  sugar  rolled,  and  beaten  with  a pound 
of  butter;  one  pound  of  flour;  one  pound  of  cur- 
rants; half  a pound  of  seeded  raisins;  a wine-glass 
of  brandy ; a grated  nutmeg ; a little  mace  ; ten  eggs, 
and  half  a pound  of  citron ; beat  the  yolks  first,  and 
mix  in  with  the  other  ingredients;  then  beat  the 
whites  as  light  as  possible,  and  add  them.  Bake 
about  an  hour  and  a half. 


190 


COOKERY. 


SILVER  CAKE. 

The  whites  of  six  eggs,  half  a cup  of  butter,  three- 
fourths  of  a cup  of  sweet  milk,  one  cup  of  sugar,  two 
cups  of  flour,  one  teaspoonful  of  cream  of  tartar,  half 
a teaspoonful  of  soda. 

ELECTION  CAKE. 

Four  quarts  of  flour,  three-quarters  of  a pound  of 
butter,  four  eggs,  one  pound  of  sugar,  one  pound  of 
currants,  or  raisins,  half  a pint  of  good  yeast.  Mois- 
ten it  with  milk,  over-night,  in  winter ; and  in  warm 
weather  three  hours  is  usually  enough  for  it  to  rise. 

CHEAP  AND  EXCELLENT  CAKE. 

Two  cups  of  sugar,  two  cups  of  buttermilk,  eight 
cups  of  flour,  one  cup  of  butter,  four  eggs,  two  tea- 
spoonsful  of  soda,  a little  salt.  Bake  in  a quick  oven. 

WHITE  CAKE. 

One  pound  of  white  sugar,  three-quarters  of  a pound 
of  flour,  six  ounces  of  butter,  the  whites  of  fourteen 
eggs,  beaten  to  a stiff'  froth,  a little  mace  and  citron. 
This  cake  should  be  frosted. 

QUEEN  CAKE. 

Beat  one  pound  of  butter  to  a cream,  with  some 
rose-w^ater,  one  quart  of  flour,  and  one  pound  of  sifted 
sugar.  Beat  all  well  together;  add  a few  currants, 
washed  and  dried.  Bake  in  a moderate  oven,  and 
dredge  with  white  sugar. 


COOKERY. 


191 


SCOTCH  QUEEN  CAKE. 

Melt  a pound  of  butter.  Then  set  it  away  to  cool. 
Sift  two  quarts  of  oat-meal  into  a pan,  and  mix  with 
it  a pound  of  powdered  sugar,  and  a tablespoonful  of 
powdered  cinnamon  and  mace.  Make  a hole  in  the 
middle,  put  in  the  melted  butter,  and  mix  with  a 
knife  till  you  have  formed  of  the  whole  a lump  of 
dough.  If  it  is  too  stift*,  moisten  it  with  a little  rose- 
water. Knead  it  well,  and  roll  it  out  into  a large 
oval  sheet,  an  inch  thick.  Cut  it  down  the  middle, 
and  then  across,  so  as  to  divide  it  into  four  cakes. 
Prick  them  with  a fork,  and  crimp  or  scollop  the 
edges  neatly.  Lay  them  in  shallow  pans ; set  them 
in  a quick  oven,  and  bake  them  of  a light  brown. 
This  cake  will  keep  a week  or  two.  You  may  mix 
in  with  the  dough  a half-pound  of  currants,  picked, 
washed,  and  dried. 

SCOTCH  CAKE. 

Rub  three-quarters  of  a pound  of  butter  into  a 
pound  of  sifted  flour ; mix  in  a pound  of  powdered 
sugar,  and  a large  tablespoonful  of  powdered  cinna- 
mon. Mix  it  into  a dough,  with  three  well-beaten 
eggs.  Roll  it  out  into  a sheet;  cut  it  in  round  cakes, 
and  bake  them  in  a quick  oven  ; they  will  require  but 
a few  minutes  to  bake. 

CUP  CAKE,  NO.  I. 

Five  eggs ; two  large  teacupsful  each  of  molasses, 
fine  rolled  brown  sugar,  butter,  and  rich  milk;  five 
cups  of  sifted  flour;  half  a cup  of  powdered  allspice 
and  cloves,  and  half  a cup  of  ginger;  cut  up  the 
butter  in  the  milk,  and  warm  them  slightly ;)  warm 


192 


COOKERT. 


also  the  molasses,  and  stir  it  into  the  milk  and  butter; 
then  stir  in,  gradually,  the  sugar,  and  set  it  away  to 
cool.  Beat  the  eggs  very  light,  and  stir  them  into 
the  mixture  alternately  with  the  flour ; add  the  ginger 
and  other  spice,  and  stir  the  w'hole  very  hard.  Butter 
small  tins,  nearly  fill  them  with  the  mixture,  and  bake 
the  cake  in  a moderate  oven. 

CUP  CAKE,  NO.  II. 

Take  two  cups  of  sugar,  one  of  butter,  four  eggs ; 
half  a teacup  of  .milk,  half  a teaspoonful  of  soda, 
four  cups  of  flour ; beat  up  the  sugar  and  butter  to- 
gether, next  add  the  eggs,  then  the  flour.  Beat  all 
well  together ; hake  quickly. 

CUP  CAKE,  NO.  III. 

Nine  cups  of  flour,  four  of  sugar,  two  of  butter, 
half  a cup  of  milk,  two  teaspoonsful  of  soda,  eight 
eggs,  and  nutmeg  to  the  taste. 

CREAM  CUP  CAKES. 

Four  cups  of  flour,  two  of  sugar,  three  of  cream, 
and  four  eggs.  Beat  together  well,  and  bake  in  square 
tin  pans ; when  cold,  cut  in  squares,  and  bake  in  a 
quick  oven. 

CREAM  CAKES. 

Mix  the  yolks  of  two  eggs,  well  beaten,  with  a pint 
of  cream,  two  ounces  of  sifted  sugar,  a little  nutmeg, 
cinnamon,  and  mace.  Rub  the  pan  with  a bit  of 
butter,  and  fry  the  pancakes. 


COOKERY. 


193 


SPONGE  GINGERBREAD. 

Take  a piece  of  butter  the  size  of  a hen’s  egg ; melt 
and  mix  it  with  a pint  of  good  molasses,  a quart  of 
flour,  and  a spoonful  of  sugar;  the  same  of  ginger. 
Dissolve  a spoonful  of  soda  in  a tumbler  of  milk; 
strain  and  mix  it  with  the  other  ingredients,  adding 
sufficient  flour  to  roll  out  easily.  Bake  on  flat  tins  in 
a quick  oven,  after  rolling  it  out  about  an  inch  thick. 

SUGAR  GINGERBREAD. 

Mix,  with  six  ounces  of  butter,  a pound  of  sugar ; 
stir  into  this  mixture  four  well-beaten  eggs,  with  three 
teaspoonsful  of  ginger ; add,  gradually,  a pound  and 
a half  of  flour;  dissolve  a teaspoonful  of  soda  in  a 
wine-glass  of  milk ; stir  it  in,  and  bake  immediately. 

HARD  MOLASSES  GINGERBREAD. 

Mix  a teacup  of  melted  butter  with  a pint  of  mo- 
lasses, a quart  of  flour,  and  a spoonful  of  ginger ; dis- 
solve a spoonful  of  soda  in  a tumbler  of  water ; stir 
it  in,  adding  enough  flour  to  roll  it  out.  Bake  in  an 
oven  moderately  warm. 

SOFT  MOLASSES  GINGERBREAD. 

Mix,  with  a pint  of  molasses,  a teacup  of  melted 
butter,  a pint  of  flour,  two  well-beaten  eggs,  and  a 
spoonful  of  ginger ; the  peel  of  a fresh  lemon  cut  into 
small  chips  is  an  improvement ; dissolve  in  a tumbler 
of  milk,  and  stir  in  two  teaspoonsful  of  soda;  add 
flour  to  make  it  the  consistency  of  unbaked  pound- 
cake. Bake  about  half  an  hour  in  deep  pans. 

17 


194 


COOKERY. 


GINGERBREAD  CAKE.* 

Take  three  pounds  of  flour,  one  pound  of  sugar, 
one  pound  of  butter  rubbed  in  very  fine,  two  ounces 
of  ground  ginger,  a large  nutmeg  grated ; then  take 
a pound  of  treacle,  and  a quarter  of  a pint  of  cream; 
make  them  warm  together;  adding  a spoonful  of 
saleratus  will  improve  them : make  up  the  bread  stiff* ; 
roll  it  out,  and  make  it  up  into  thin  cakes ; cut  them 
out  with  a teacup  or  small  glass,  or  roll  them  round 
like  nuts,  and  bake  them  on  tin  plates  in  a slack 
oven. 

SOFT  GINGERBREAD. 

Four  teacups  of  flour,  two  cups  of  molasses,  half  a 
cup  of  butter,  two  cups  of  buttermilk,  a cup  of  thick 
cream,  three  eggs,  one  tablespoonful  of  ground  gin- 
ger, and  the  same  of  saleratus.  Mix  them  all  toge- 
ther, with  the  exception  of  the  buttermilk,  in  which 
the  saleratus  must  be  dissolved,  and  then  add  to  the 
rest.  It  must  not  stand  long  before  sent  to  bake. 

GINGER  COOKIES. 

Take  one  cup  of  sugar,  one  of  molasses,  one  of 
butter,  one  egg,  one  spoonful  of  soda,  one  of  ginger, 
and  one  of  vinegar ; add  seven  cups  of  flour. 

GINGER  SNAPS,  NO.  I. 

Take  one  pint  of  molasses,  one  teacup  of  butter, 
one  spoonful  of  ginger,  and  one  teaspoonful  of  soda. 
Boil  all  the  ingredients  together.  When  nearly  cold, 
add  enough  flour  to  make  a soft  dough. 


COOKERY. 


195 


GINGER  SNAPS,  NO.  II. 

Mix  four  ounces  of  lard,  and  four  of  butter,  with 
four  ounces  of  brown  sugar,  a pint  of  molasses,  two 
spoonsful  of  ginger,  and  a quart  of  flour;  add  two 
teaspoonsful  of  soda,  dissolved  in  a cup  of  buttermilk, 
and  sufficient  flour  to  make  a soft  dough ; cut  into 
small  cakes,  and  bake  in  a slow  oven. 

RAIL-ROAD  CAKE. 

Six  eggs,  two  cups  of  flour,  two  cups  of  sugar,  one 
large  tablespoonful  of  butter,  four  spoonsful  of  sweet 
milk,  two  teaspoonsful  of  cream  of  tartar,  one  tea- 
spoonful of  soda.  Mix  the  cream  of  tartar  with  the 
flour ; add  the  soda  with  the  milk.  Bake  in  a quick 
oven. 

WINE  CAKE. 

Put  six  ounces  of  sugar  in  a pint  of  wine ; make  it 
boiling  hot;  when  it  has  cooled  to  blood-heat,  pour  it 
on  six  well-beaten  eggs,  and  stir  in  a quarter  of  a 
pound  of  flour ; beat  well,  and  bake  immediately. 

SOFT  CAKE  FOR  TEA. 

Beat  ten  eggs  light,  and  one  and  a half  pounds  of 
sugar,  a half  pound  of  butter,  two  pounds  of  flour,  a 
glass  of  rose-water,  and  half  a nutmeg. 

TEA  CAKE. 

Three  eggs,  three  cups  of  sugar,  two  of  butter,  one 
of  sour  milk,  and  one  and  a half  teaspoonsful  of  soda ; 
add  enough  flour  to  make  a very  soft  dough ; roll  out 
pretty  thin,  and  bake  in  a moderate  oven. 


196 


COOKERY. 


TEA  CAKE  — ANOTHER. 

Beat  to  a cream,  one  cup  of  butter,  with  two  of 
sugar;  stir  in  two  well-beaten  eggs ; add  enough  flour 
to  make  a soft  dough ; a grated  nutmeg;  one  teaspoon- 
ful of  soda  dissolved  in  a cup  of  sour  milk ; roll  out, 
and  bake  in  a moderate  oven. 

NAPLES  BISCUIT. 

One  pound  and  a half  each  of  flour  and  sugar ; nine 
eggs,  half  a pint  of  rose-water.  Beat  the  eggs  well ; 
put  the  rose-water  in  by  degrees ; then  mix  the  flour 
and  sugar  together. 

SUGAR  BISCUIT. 

Three  pounds  of  flour  sifted,  one  pound  of  butter, 
a pound  and  a half  of  powdered  sugar,  half  a pint  of 
milk,  two  tablespoonsful  of  brandy,  a small  teaspoon- 
ful of  pearlash  dissolved  in  water,  four  tablespoonsful 
of  caraway  seeds ; put  the  butter  into  the  flour,  add 
the  sugar  and  caraway  seeds,  pour  in  the  brandy,  and 
then  the  milk ; lastly,  put  in  the  pearlash ; stir  all  well 
with  a knife,  and  mix  it  thoroughly  till  it  becomes  a 
lump  of  dough ; flour  your  paste  board,  and  lay  the 
dough  on  it ; knead  it  very  well ; divide  it  into  eight 
or  ten  pieces,  and  knead  each  piece  separately;  then 
put  them  all  together,  and  knead  them  very  well  in 
one  lump ; cut  the  dough  in  half,  and  roll  it  out  in 
sheets  about  half  an  inch  thick ; beat  the  sheets  of 
dough  very  hard  on  both  sides  with  the  rolling-pin ; 
cut  them  out  into  round  cakes  with  the  edge  of  a 
tumbler;  butter  iron  pans  and  lay  the  cakes  in  them: 
bake  them  of  a very  pale  brown.  If  done  too  much, 
they  will  lose  their  taste.  These  cakes,  kept  in  a 
stone  jar,  closely  covered  from  the  air,  will  continue 
perfectly  good  for  several  months. 


COOKERY. 


197 


RUSK. 

Take  at  night  one  teacup  of  milk,  half  a cup  of 
butter,  one  teacup  of  fresh  yeast,  and  two  eggs ; beat 
all  well  together ; then  add  enough  flour  to  make  a 
very  soft  dough.  In  the  morning,  add  sugar  and  cin- 
namon to  the  taste,  and  a little  more  flour,  to  have  it 
about  the  consistence  of  loaf  bread ; knead  it  well ; 
let  it  rise  again  ; then  bake  with  gradual  heat. 

RICH  SMALL  CAKES. 

Three  eggs,  three  tablespoonsful  of  butter,  three  of 
sugar,  three  cups  of  flour,  one  teaspoonful  of  essence 
of  lemon,  and  half  a nutmeg;  work  all  together;  roll 
thin ; cut  into  small  cakes,  and  bake. 

BUNNS. 

One  pound  and  a half  of  flour,  (a  quarter  of  a pound 
left  to  sift  in  last,)  half  a pound  of  butter  cut  up  fine 
together ; then  add  four  eggs ; beat  up  to  a high  froth 
four  teacups  of  milk,  half  a wine-glass  of  brandy, 
wine,  and  rose-w^ater,  each,  and  one  wine-glass  of 
yeast.  Stir  it  all  together  with  a knife,  and  add  half 
a pound  of  sugar.  Then  sift  in  the  quarter  of  a pound 
of  flour,  and  when  the  lumps  are  all  beaten  fine,  set 
them  to  rise  in  the  pans  they  are  to  be  baked  in.  This 
quantity  will  make  four  square  pans  full. 

LOAF  CAKE. 

Two  quarts  of  flour,  half  a pound  of  sugar,  a quar- 
ter of  a pound  of  butter,  three  eggs,  one  gill  of  milk, 
one  half  teacupful  of  good  yeast,  and  cloves  and  nut- 
meg to  the  taste. 

17* 


198 


COOKERY. 


FRIED  CAKES 

One  quart  of  milk,  half  a pound  of  butter,  six  eggs, 
and  two  pounds  of  sugar;  one  pound  of  raisins,  one 
teaspoonful  of  soda,  and  as  much  flour  as  will  make 
a stitf  batter.  Beat  well,  and  fry  in  lard;  take  up 
the  batter  by  spoonsful,  and  drop  it  in  the  hot  lard. 
Each  spoonful  makes  a cake. 

DOUGHNUTS. 

To  one  pound  of  flour,  put  one  quarter  of  a pound 
of  butter,  one  quarter  of  a pound  of  sugar,  and  two 
spoonsful  of  yeast;  mix  them  all  together  in  warm 
milk  or  water,  to  the  thickness  of  bread ; let  it  rise, 
and  make  them  in  what  form  you  please ; boil  your 
lard,  and  put  them  in. 

CRULLERS. 

Ten  eggs,  one  pqund  and  a half  of  sugar,  three- 
fourths  of  a pound  of  butter,  one  teacup  of  milk,  one 
teaspoonful  of  saleratus,  spice  to  your  taste,  and  flour 
enough  to  make  soft  dough ; let  your  lard  be  boiling, 
then  make  them  into  what  shape  you  please,  and  put 
them  in. 

ANOTHER. 

Two  eggs,  two  teacups  of  sugar,  two  of  buttermilk, 
with  a teaspoonful  of  soda  dissolved  in  it ; a piece  of 
butter  the  size  of  an  egg ; add  enough  flour  to  make 
a soft  dough,  and  a grated  nutmeg.  Fry  in  hot  lard, 
after  rolling  and  cutting  in  any  shape  you  prefer. 


COOKERY. 


199 


RICE  PUFFS. 

Four  eggs,  two  cups  of  rice,  cooked  soft,  one  spoon- 
ful of  butter,  one  cup  of  sour  milk,  one  teaspoonful 
of  soda,  and  three  spoonsful  of  flour.  Beat  the  eggs 
separately  and  very  light,  leaving  the  whites  to  be 
added  just  before  the  batter  is  fried.  Have  boiling 
lard  to  fry  in ; drop  in  one  spoonful  for  each  puff,  and 
fry  them  a light  brown.  Lay  them  on  a napkin  to 
drip  well  before  sending  to  table,  but  keep  them  well 
covered,  that  they  may  remain  hot. 

SODA  CAKES. 

Four  cups  of  flour;  three  of  sugar;  one  of  butter; 
one  of  milk;  five  eggs;  one  teaspoonful  of  cream  of 
tartar ; half  a teaspoonful  of  soda ; nutmeg  and  fruit 
to  the  taste.  Add  the  milk  just  before  baking. 

WAFER  CAKES. 

Mix  together  half  a pound  of  powdered  sugar,  and 
a quarter  of  a pound  of  butter;  and  add  to  them  six 
eggs  well  beaten.  Then  beat  the  whole  very  light ; 
stirring  into  it  as  much  sifted  flour  as  will  make  a 
stiff*  batter;  a powdered  nutmeg,  a teaspoonful  of 
cinnamon ; and  eight  drops  of  oil  of  lemon,  or  a 
tablespoonful  of  rose-water.  The  batter  must  be 
very  smooth  when  it  is  done,  and  without  a single 
lump.  Heat  your  wafer-iron  on  both  sides  by  turning 
it  in  the  fire;  but  do  not  allow  it  to  get  too  hot. 
Grease  the  inside  with  butter  tied  in  a rag,  (this  must 
be  repeated  previous  to  the  baking  of  every  cake) 
and  put  in  the  batter,  allowing  to  each  wafer  two  large 
spoonsful. 


200 


COOKERY. 


BONIFIADAS  OR  STICKYS. 

Make  a nice  soft  dougk  as  for  biscuit,  roll  it  out 
quite  thin,  and  have  ready  prepared  an  equal  quantity 
of  sugar  and  butter  melted,  with  enough  nutmeg  or 
cinnamon  to  flavor  highly.  Spread  this  mixture 
thick  enough  to  cover  the  dough  well,  then  commence 
at  one  side  and  roll  it  over  light,  until  there  are  three 
thicknesses  of  the  dough ; cut  it  through  the  whole 
length,  then  cut  again  into  cakes  about  two  inches 
long ; lay  them  in  an  earthen  baldng-dish  very  closely, 
and  bake  in  a pretty  quick  oven. 

This  is  a cheap,  but  a very  nice  cake. 

LOVE  CAKES. 

Mix  w’ith  twelve  eggs,  a glass  of  rose-water ; four 
ounces  of  hitter  almonds  finely  pounded ; sugar  suf- 
ficient to  make  a hatter  stiff  enough  to  bake  in  paper 
boxes. 

ELIZABETH  CAKE. 

A cup  of  butter,  three  of  sugar,  one  of  new  milk ; 
four  eggs,  a teaspoonful  of  soda ; half  a teaspoonful 
of  cream  of  tartar,  four  cups  of  flour. 

INDIAN  POUND  CAKE. 

Eight  eggs ; the  weight  of  eight  eggs  of  powdered 
sugar ; the  weight  of  six  eggs  of  sifted  Indian-meal ; 
half  a pound  of  butter ; one  grated  nutmeg,  or  a tea- 
spoonful  of  cinnamon ; stir  the  butter  and  sugar  to  a 
cream ; beat  the  eggs  very  light ; stir  the  meal  and 
eggs  alternately,  into  the  butter  and  sugar;  grate  in 
the  nutmeg,  and  stir  all  well.  Butter  a tin  pan,  put 
in  the  mixture,  and  bake  it  in  a moderate  oven. 


COOKERY. 


201 


CROQUETTES. 

Take  a pound  of  powdered  sugar,  a pound  of  but- 
ter, half  a pound  of  wheat  flour,  and  half  a pound  of 
Indian-meal ; mix  all  together,  and  add  the  juice  and 
grated  peel  of  a large  lemon,  with  spice  to  your  taste. 
Make  it  into  a lump  of  paste;  then  put  it  into  a 
mortar,  and  beat  it  hard  on  all  sides ; roll  it  out  thin 
and  cut  it  into  cakes  with  the  edge  of  a tumbler,  or 
with  a tin  cutter;  flour  a shallow  tin  pan;  lay  the 
cakes  into  it,  but  not  close  together ; bake  them  about 
ten  minutes ; grate  sugar  over  them  when  done. 

MARGUERITES. 

Beat  together  till  very  light,  a pound  of  butter,  and 
a pound  of  powdered  sugar;  sift  a pound  of  flour 
into  a pan ; take  the  yolks  only,  of  twelve  eggs,  and 
beat  them  till  very  thick  and  smooth.  Pour  them 
into  the  flour,  and  add  the  beaten  butter  and  sugar ; 
stir  in  a grated  nutmeg,  and  a wine-glass  of  rose- 
water ; mix  the  whole  together,  till  it  becomes  a lump 
of  dough ; flour  your  paste  board,  and  lay  the  dough 
upon  it;  sprinkle  it  with  flour;  roll  it  out  about  half 
an  inch  thick,  and  cut  it  into  round  cakes  with  the 
edge  of  a cup  ; flour  a shallow  pan,  put  in  the  cakes 
(so  as  not  to  touch),  and  bake  them  about  flve  minutes 
in  a quick  oven.  If  the  oven  is  too  cool,  they  will 
run.  When  the  cakes  are  cool,  lay  on  each  a large 
lump  of  currant-jelly : take  the  whites  of  the  eggs, 
and  beat  them  till  they  stand  alone,  then  add  to  them 
by  degrees,  sufficient  powdered  sugar  to  make  the 
consistence  of  icing,  and  ten  drops  of  strong  essence 
of  lemon.  Heap  on  each  cake,  with  a spoon,  a pile 
of  the  icing  over  the  currant-jelly  ; set  them  in  a cool 
oven  till  the  icing  becomes  firm  and  of  a pale  brownish 
tint.  These  cakes  are  very  fine. 


202 


coo  KBRY. 


JUMBLES. 

Three  eggs,  half  a pound  of  flour  sifted,  half  a 
pound  of  butter,  half  a pound  of  powdered  loaf-sugar, 
a tablespoonful  of  rose-water,  a nutmeg  grated,  a tea- 
spoonful of  mace  and  cinnamon  ; stir  the  butter  and 
sugar  to  a cream,  beat  the  eggs  very  light,  and  throw 
them  all  at  once  into  the  pan  of  flour;  then  put  in 
the  butter  and  sugar,  and  add  the  spice  and  rose- 
water. If  you  have  no  rose-water,  six  or  seven  drops 
of  strong  essence  of  lemon  will  answer,  or  more  if 
the  essence  be  weak : stir  the  whole  very  hard,  and 
flour  jmur  hands  well : take  up  with  your  knife  a 
portion  of  the  dough,  and  lay  it  on  the  board ; roll  it 
lightly  with  your  hands  into  long  thin  rolls,  which 
must  be  cut  into  equal  lengths,  curled  up  into  rings, 
and  laid  gently  into  an  iron  or  tin  pan,  buttered,  not 
too  close  to  each  other,  as  they  spread  in  baking. 
Bake  them  in  a quick  oven  about  five  minutes,  and 
grate  loaf-sugar  over  them  when  cool. 

PLAIN  JUMBLES. 

Eub  eight  ounces  of  butter,  and  twelve  of  sugar  to 
a cream ; mix  it  with  a pound  of  flour,  adding  a little 
rose-water. 

MACAROONS. 

Blanch  and  pound,  with  a little  rose-water,  a pound 
of  sweet  almonds ; beat  to  a froth  the  whites  of  seven 
eggs,  add  to  them  a pound  of  sugar.  Drop  them  on 
white  paper  with  a spoon,  and  bake  on  tin  plates,  in 
a slow  oven.  Let  them  get  cold  before  taking  off  the 
paper. 


COOKERY. 


203 


KISSES. 

One  pound  of  the  best  loaf-sugar,  powdered  and 
sifted.  The  whites  of  four  eggs.  Twelve  drops  of 
essence  of  lemon.  A teacup  of  currant-jelly.  Beat 
the  whites  of  four  eggs  till  they  stand  alone.  Then 
beat  in,  graduallj’’,  the  sugar,  a teaspoonful  at  a time. 
Add  the  essence  of  lemon,  and  beat  the  whole  very 
hard. 

Lay  a wet  sheet  of  paper  on  the  bottom  of  a square 
tin  pan.  Drop  on  it,  at  equal  distances,  a little  of  the 
beaten  egg  and  sugar,  and  then  add  on  each,  a small 
teaspoonful  of  stiff  currant-jell3\  Then  with  a large 
spoon,  pile  some  of  the  beaten  egg  and  sugar  on  each 
lump  of  jelly,  so  as  to  cover  it  entirely.  Drop  on  the 
mixture  as  evenly  as  possible,  so  as  to  make  the  kisses 
of  a round  smooth  shape. 

Set  them  in  a cool  oven,  and  as  soon  as  they  are 
colored,  they  are  done.  Then  take  them  out  and 
place  them  two  bottoms  together.  Lay  them  lightly 
on  a sieve,  and  dry  them  in  a cool  oven,  till  the  two 
bottoms  stick  fast  together,  so  as  to  form  one  ball  or 
oval. 

ICEING  FOR  CAKE. 

Beat  the  whites  of  four  eggs ; then  add  gradually 
about  a pound  and  a quarter  of  loaf-sugar  well  pul- 
verized, beating  it  about  half  an  hour ; thin  it  with  a 
little  rose-water,  if  too  thick  to  run.  The  cake  should 
be  almost  cold  before  iceing:  Set  it  in  a cool  oven  to 

dry. 


204 


COOKERY. 


PUDDINGS,  PIES,  &c. 

RULES  TO  BE  OBSERVED  IN  MAKING  PUDDING. 

In  boiled  puddings  take  great  care  that  the  hag  or 
cloth  be  very  clean,  and  not  soapy.  It  should  be 
dipped  in  boiling  water,  squeezed  dry,  and  floured 
before  using.  If  a bread  pudding,  it  should  be 
tied  loose;  if  a batter  pudding,  tie  it  close.  The 
water  should  boil  quick  when  the  pudding  is  put  in, 
and  it  should  be  moved  about  for  a minute  or  two, 
lest  the  ingredients  should  not  mix.  Batter  puddings 
should  be  strained  through  a coarse  sieve  when  all  is 
mixed.  "Where  a pudding  is  baked,  the  pans  and 
basins  should  be  always  buttered. 

Very  good  puddings  may  be  made  without  eggs, 
but  they  must  have  as  little  milk  as  will  mix,  and 
must  boil  three  or  four  hours.  A spoonful  or  two 
of  yeast  will  answer  instead  of  eggs. 

RICE  PUDDING,  NO.  I. 

One  quart  of  milk,  four  ounces  of  rice,  one  tea- 
spoonful of  cinnamon,  four  teaspoonsful  of  rose-water, 
eight  eggs,  and  half  a nutmeg.  Boil  the  rice  and 
cinnamon  with  the  milk,  and  stir  often  to  keep  it 
from  burning ; after  it  is  boiled  and  cooled,  add  the 
nutmeg  and  other  spices,  &c.  Having  beaten  the 
eggs  well,  cover  a deep  dish  with  pufi"  paste,  and  pour 
the  composition  in.  Bake  one  hour  and  a half.  Serve 
with  butter  and  sugar  sauce. 


COOKERY. 


205 


RICE  PUDDING,  NO.  II. 

Six  pounds  of  rice,  one  quart  of  milk,  one  pound 
of  hutter,  half  a pound  of  raisins,  sugar  and  spices  to 
the  taste.  Boil  the  rice  in  the  milk  over  a slow  fire, 
until  tender;  then  stir  in  the  butter,  and  let  it  cool; 
beat  the  eggs  well,  and  after  the  rice  cools,  put  all 
together,  and  bake  as  No.  1. 

RICE  PUDDING,  NO.  III. 

Eight  spoonsful  of  rice,  eight  eggs,  two  quarts  of 
milk,  six  ounces  of  butter,  one  pound  of  raisins,  one 
nutmeg,  and  sugar  and  cinnamon  to  the  taste.  Boil 
the  rice  until  soft ; then  add  the  milk  and  let  it  cool ; 
beat  the  sugar  with  the  eggs,  and  mix  all  well  to- 
gether. 

RICE  PUDDING,  NO.  IV. 

Two  quarts  of  milk,  half  a pound  of  rice,  half  a 
pound  of  raisins,  one  teaspoonful  of  cinnamon ; but- 
ter and  sugar  to  the  taste. 

CAROLINA  RICE  PUDDING. 

Take  half  a pound  of  rice ; wash  it  clean ; put  it 
into  a saucepan,  with  a quart  of  milk ; keep  stirring 
it  till  it  is  very  thick;  take  great  care  it  does  not 
burn ; then  turn  it  into  a pan,  and  grate  some  nutmeg 
into  it;  add  two  teaspoonsful  of  beaten  cinnamon 
and  a little  lemon-peel  made  fine.  Mix  all  together 
with  the  yolk  of  three  eggs,  and  sweeten  to  your 
taste.  Then  tie  it  up  close  in  a cloth;  put  it  into 
boiling  water,  and  be  sure  to  keep  it  boiling  all  the 
time.  An  hour  and  a quarter  will  be  sufficient.  Melt 
butter  and  pour  over  it,  and  throw  some  fine  sugar 
all  over  it.  A little  wine  in  the  sauce  will  be  a great 
addition  to  it. 

18 


206 


COOKERY. 


HOMINY  PUDDING. 

An  excellent  pudding  may  be  made  as  follows : — 
Take  half  a pint  of  fine  hominy,  soak  it  one  night; 
in  the  morning  boil  it  two  hours,  and  then  proceed 
the  same  as  in  making  a rice  pudding;  the  addition 
of  an  egg  or  two  improves  it. 

GREEN  CORN  PUDDING,  NO.  I. 

Take  four  ears  of  green  corn ; boil  them  until  half 
done ; cut  off  the  corn  as  fine  as  convenient ; mix  it 
with  two  spoonsful  of  wheat  fiour,  one  pint  of  sweet 
milk,  salt  and  pepper  to  season.  Bake  it  well. 

GREEN  CORN  PUDDING,  NO.  II. 

Grate  sweet  green  corn,  and  to  three  cups  of  it  add 
two  quarts  of  milk,  eight  eggs,  a grated  nutmeg,  two 
teaspoonsful  of  salt,  and  six  ounces  of  drawn  butter. 
Bake  one  hour. 

GREEN  CORN  PUDDING,  NO.  III. 

Cut  the  corn  from  the  cob,  and  pound  it  fine.  To 
four  dozen  ears  add  a pint  of  milk,  and  half  a pound 
of  sugar.  Mix,  and  bake  about  two  hours,  till  the 
crust  is  a dark  brown.  Eat  with  butter,  to  which 
some  add  a little  pepper. 

BAKED  INDIAN  PUDDING,  NO.  I. 

One  quart  of  milk,  five  large  tablespoonsful  of 
Indian-meal,  four  eggs,  nutmeg  and  sugar  to  the 
taste.  Boil  the  milk;  scald  the  meal  in  it;  then  let 
it  cool  before  you  add  the  eggs.  Bake  three-quarters 
of  an  hour,  in  a moderate  oven. 


COOKERY. 


207 


BAKED  INDIAN  PUDDING,  NO.  II. 

Boil  one  quart  of  milk;  mix  with  it,  perfectly 
smooth,  two  gills  and  a half  of  Indian-meal ; then  add 
seven  eggs,  well-beaten,  a gill  of  molasses,  a spoonful 
of  butter.  Bake  two  hours,  in  a moderate  oven. 

BAKED  INDIAN  PUDDING,  NO.  III. 

Take  one  quart  of  corn  meal,  two  quarts  of  warm 
milk,  about  blood-heat,  two  teaspoonsful  of  salt,  one 
teacup  of  molasses,  or  four  tablespoonsful  of  sugar, 
one  tablespoonful  of  chopped  suet,  and  half  a grated 
nutmeg.  Bake  this  mixture  in  a pan  two  hours. 

BAKED  INDIAN  PUDDING,  NO.  IV. 

Take  fourteen  tablespoonsful  of  Indian-meal,  two 
quarts  of  boiling  milk,  two  teaspoonsful  of  salt,  and 
half  a tablespoonful  of  chopped  suet.  A richer  pud- 
ding is  made  by  substituting  for  the  fourteen  table- 
spoonsful of  Indian-meal,  seven  eggs  and  only  seven 
tablespoonsful  of  meal. 

The  sauce  may  consist  of  one  pint  of  water,  four 
tablespoonsful  of  sugar,  butter  the  size  of  half  an  egg, 
one  tablespoonful  of  vinegar,  one  tablespoonful  of 
flour,  and  a quarter  of  a nutmeg.  It  should  be  boiled 
three  or  four  minutes. 

RICH  INDIAN  PUDDING— BAKED. 

Boil  a quart  of  milk,  add  a pint  of  flne  Indian-meal. 
Stir  it  well.  Mix  three  tablespoonsful  of  wheat  flour 
with  a pint  of  milk,  so  as  to  have  it  free  from  lumps. 
Mix  this  with  the  meal,  and  stir  the  whole  well  to- 
gether. When  the  whole  is  moderately  warm,  stir  in 
three  eggs  well  beat,  with  three  spoonsful  of  sugar. 
Add  two  teaspoonsful  of  salt,  two  of  ground  cinna- 


208 


COOKERY. 


mon,  or  grated  nutmegs,  and  two  tablespoonsful  of 
melted  butter.  When  the  pudding  has  baked  five  or 
six  minutes,  stir  in  half  a pound  of  raisins,  seeded; 
and  add  half  a pint  of  milk  for  them,  as  they  will 
otherwise  render  it  too  dry.  Bake  three  or  four  hours. 

BOILED  INDIAN  PUDDING,  NO.  I. 

Make  a stiff  batter,  by  stirring  Indian-meal  into  a 
quart  of  boiling  milk  or  water.  Then  stir  in  tw^o 
tablespoonsful  of  fiour,  three  of  sugar,  half  a spoonful 
of  ginger,  or  two  teaspoonsful  of  cinnamon,  and  two 
teaspoonsful  of  salt,  two  tablespoonsful  of  fine  chopped 
suet.  Such  puddings  require  a long  boiling,  say 
seven  or  eight  hours.  They  require  good  sauce  for 
eating. 

BOILED  INDIAN  PUDDING,  NO.  II. 

One  teacup  of  molasses,  a piece  of  suet  the  size  of 
two  eggs,  chopped  fine,  eight  spoonsful  of  meal. 
Scald  the  meal  with  boiling  water  or  milk;  mix  it 
quite  thin;  when  it  is  nearly  cold,  add  four  eggs, 
well  beaten.  It  requires  three  hours’  boiling,  in  a 
strong  cloth. 

LEMON  PUDDING,  NO.  I. 

Half  a pound  of  sugar,  half  a pound  of  butter,  one 
lemon,  five  eggs,  a wineglass  of  rose-water,  the  same 
of  orange-fiower  water.  Beat  the  rose-water  and  but- 
ter to  a froth ; prepare  the  sugar  and  eggs  as  for  a 
pound-cake;  grate  the  yellow  part  of  the  lemon-rind 
in.  Have  a nice  puft*  paste  ready  in  your  dish  ; and 
after  mixing  your  pudding  well  together,  put  it  into 
the  paste.  Bake  in  a moderate  oven.  Orange  pud- 
ding is  made  in  the  same*  way,  using  a pounded 
orange  instead  of  a lemon. 


COOKERY. 


209 


LEMON  PUDDING,  NO.  II. 

Three  lemons,  eight  eggs,  half  a pound  of  sugar, 
one  wine-glass  of  rose  or  orange  water,  four  ounces  of 
Naples’  biscuit,  one  quart  of  milk  or  cream,  one 
pound  of  fresh  butter.  Cut  the  rinds  of  the  lemons ; 
boil  them  tender  in  water;  then  pound  them  in  a 
mortar.  Boil  up  the  biscuit  in  the  milk,  beat  the 
eggs  and  sugar  together,  and  mix  all  well  together. 
Stir  it  over  the  fire  till  quite  thick,  squeeze  in  the 
juice  of  a large  lemon,  put  pufi*  paste  over  the  dish, 
then  pour  in  the  pudding.  Cut  candied  sweetmeats 
and  strew  over  the  top. 

YORKSHIRE  PUDDING. 

Beat  up  four  eggs,  and  mix  with  them,  by  degrees, 
four  spoonsful  of  fiour ; beat  it  to  a smooth  paste,  and 
add  a pint  of  new  milk  and  a little  salt.  Put  it  into 
a shallow  square  tin,  under  roast  meat.  It  should 
not  be  put  down  until  the  meat  is  warmed  through, 
and  begins  to  drip.  The  tin  should  be  very  warm 
when  the  pudding  is  put  in,  to  keep  the  fioury  part 
from  settling. 

ORANGE  PUDDING. 

Grate  the  yellow  part  of  a smooth,  deep-colored 
orange,  and  of  a lime,  into  a saucer,  and  squeeze  in 
their  juice,  taking  out  the  seeds.  Stir  four  ounces  of 
butter,  and  four  of  powdered  sugar,  to  a cream.  Beat 
three  eggs  as  light  as  possible,  and  stir  them  gradu- 
ally into  the  pan  of  butter  and  sugar ; add  gradually 
a spoonful  of  brandy  and  wine,  and  a teaspoonful  of 
rose-water;  then  the  orange  and  lime  all  together. 
Have  prepared  a sheet  of  puff  paste,  made  of  five 
18* 


210 


COOKERY. 


ounces  of  flour  and  four  ounces  of  fresh  butter ; 
spread  the  sheet  in  a pudding-pan,  trim  and  notch 
the  edges,  and  then  turn  in  the  mixture.  Bake  it 
about  thirty  minutes,  in  a moderate  oven.  Grate 
loaf-sugar  over  it. 

MINUTE  PUDDING. 

Six  gills  of  wheat  or  rye  flour,  two  gills  of  milk, 
half  a nutmeg,  and  a teaspoonful  of  salt.  When  the 
milk  boils,  turn  in  the  other  ingredients : let  the 
whole  boil  for  one  minute,  stirring  it  constantly; 
then  move  it  from  the  fire,  and  on  its  becoming  luke- 
warm, add  three  beaten  eggs.  Set  it  on  the  fire  again, 
stir  constantly  till  it  thickens,  and  remove  it  as  soon 
as  it  boils. 

TURKEY  PUDDING. 

Mince  thirty  small  onions,  and  mix  them  with  an 
equal  quantity  of  bread  crumbs  that  have  been  soaked 
in  milk.  Chop  an  equal  quantity  of  the  flesh  of  cold 
turkey ; mix  all  together,  and  pound  it  very  well  in 
a mortar.  Pass  it  through  a colander,  and  then  re- 
turn it  to  the  mortar  and  heat  it  again,  adding  gradu- 
ally the  yolks  of  six  hard  eggs,  and  a pint  of  cream, 
or  half  a pound  of  butter ; season  it  to  your  taste  with 
salt,  mace  and  nutmeg.  Have  ready  some  skins, 
nicely  cleaned  as  for  sausages ; fill  the  skins  with  the 
mixture,  and  tie  up  the  ends.  Then  simmer  your 
puddings,  but  do  not  let  them  boil.  Take  them  out, 
drain  them,  and  put  them  away  to  get  cold.  When 
you  wish  to  cook  them  for  immediate  use,  prick  them 
with  a fork,  wrap  them  in  buttered  paper,  and  broil 
them  on  a gridiron. 


COOKERY. 


211 


MUFFIN  OR  CABINET  PUDDING. 

Cut  three  or  four  muffins  in  two ; pour  over  them 
boiling  milk  sufficient  to  cover  them ; let  them  remain 
in  it  until  they  are  tender.  Make  a rich  custard  with 
eight  eggs  (leaving  out  four  whites),  a pint  of  cream, 
a quarter  of  a pound  of  loaf-sugar,  an  ounce  of 
almonds  blanched  and  cut,  lemon-peel  and  nutmeg 
grated,  and  a glass  of  brandy.  Butter  a tin  mold,  for 
boiling  — or,  for  baking,  a dish.  Put  in  a layer  of 
dried  cherries,  green  gages,  apricots,  or  French  plums ; 
cover  with  custard,  add  more  fruit,  then  custard,  until 
the  mold  or  dish  is  full.  Boil  an  hour  and  a half,  and 
serve  with  wine  sauce.  The  mold  should  not  float  in 
the  water,  but  stand  in  a stew-pan,  with  only  water 
enough  to  reach  half-way  up  it.  Baking  will  not  take 
so  long.  Lay  a puff  paste  round  the  edges  of  the 
dish. 


SWISS  PUDDING. 

Put  layers  of  crumbs  of  bread  and  sliced  apples, 
with  sugar  betw'een,  until  the  dish  is  full ; let  crumbs 
be  the  uppermost  layer;  then  pour  milk  over  it,  and 
bake. 

OXFORD  PUDDING. 

Take  a quarter  of  a pound  of  grated  biscuit,  the 
same  quantity  of  currants,  the  same  of  suet  flnely 
chopped,  a spoonful  of  sugar,  and  a little  nutmeg ; 
mix  them  all  together.  Add  the  yolks  of  three 
eggs,  and  make  up  the  pudding  into  balls.  Fry 
them  a light  color,  in  fresh  butter ; and  serve  with 
white  wine  sauce. 


212 


COOKERY. 


FRENCH  AND  ITALIAN  PUDDING. 

These  puddings  are  composed  of  sliced  rolls,  eggs, 
and  cream.  Five  or  six  eggs  to  a pint  of  cream,  and 
as  much  roll  as  will  thicken  it;  sweeten  with  loaf- 
sugar.  A pound  of  suet  chopped  fine  may  be  added 
or  not.  Line  the  dish  with  puflF-paste;  lay  at  the 
bottom  six  or  eight  apples  cut  up,  a pound  of  raisins 
stoned,  a few  dates  sliced,  some  candied  orange-peel, 
sugar,  and  spice.  Pour  the  pudding  over  this,  grate 
nutmeg  on  the  top,  and  bake  to  a delicate  brown. 

A CHEESE  PUDDING. 

Half  a pound  of  cheese  grated,  two  ounces  of  butter, 
four  eggs,  a little  cayenne,  and  nutmeg.  Butter  a 
dish,  and  bake  twenty  minutes. 

A VERY  RICH  PUDDING  OF  PRIME  RIPE  FRUIT. 

This  is  made  sometimes  by  pressing  the  fruit 
through  a sieve,  if  apricots,  green  gages,  or  peaches. 
Sweet,  juicy  apples,  or  rich  mellow  pears  may  be 
grated;  or  the  fruit  may  be  scalded  a few  minutes 
in  white  wine,  then  the  skins  and  stones  removed 
and  beaten  in  a mortar.  When  cold  mix  with  rich 
custard,  cream,  eggs,  and  bread-crumbs  or  Naples 
biscuit,  with  loaf-sugar  to  the  taste,  and  a glass  of 
brandy  or  Sherry  wine.  Bake  in  a dish  edged  with 
puff-paste.  For  these  puddings  the  tinctures  are  pre- 
ferable to  the  spices. 

SWEET  POTATO. PUDDING. 

Boil  one  pound  of  sweet  potatoes  very  tender,  rub 
them  while  hot  through  a colander;  add  six  eggs 
well  beaten,  three  quarters  of  a pound  of  powdered 


COOKERY. 


213 


sugar,  three  quarters  of  a pound  of  butter,  and  some 
nutmeg  and  lemon-peel,  with  a glass  of  brandy ; put 
a paste  in  the  dish,  and  when  the  pudding  is  done 
sprinkle  the  top. 

POTATO  PUDDING,  NO.  I. 

Twelve  ounces  of  baked  potatoes  skinned  and 
mashed,  one  ounce  of  suet,  one  ounce  of  cheese  grated 
fine,  one  gill  of  sweet  milk.  Mix  the  potatoes,  suet, 
and  cheese  all  together,  and  if  too  thick,  add  a little 
water.  Bake  in  an  earthen  pan. 

POTATO  PUDDING,  NO.  II. 

One  pound  of  butter,  one  pound  of  sugar,  beat  to 
a cream ; one  pound  of  potatoes,  boiled  and  passed 
through  the  colander,  eight  eggs,  one  glass  of  brandy, 
one  of  wine,  half  a glass  of  rose-water,  and  one  tea- 
spoonful of  spice. 

ALMOND  PUDDING. 

One  pound  of  blanched  almonds,  six  eggs,  eight 
ounces  of  sugar,  one  pint  of  cream,  a half-glass  of 
rose-water.  Bake  in  a moderate  oven. 

GINGER  PUDDING. 

Six  cups  of  flour,  two  cups  of  sugar,  one  cup  of 
molasses,  one  cup  of  butter,  two  cups  of  butter-milk, 
with  a teaspoonful  of  soda  for  each  cup  of  milk,  four 
eggs,  and  ginger  to  the  taste. 

CITRON  PUDDING. 

One  pound  of  sugar,  three  quarters  of  a pound  of 
butter,  creamed,  the  beaten  yolks  of  ten  eggs,  one 
spoonful  of  flour,  two  teaspoonsful  of  vinegar,  and 
citron  to  the  taste. 


214 


COOKERY. 


MOLASSES  PUDDING. 

Oue  cup  of  butter,  one  cup  of  molasses,  one  cup  of 
sugar,  one  cup  of  milk,  one  teaspoonful  of  soda,  one 
tablespoonful  of  ginger.  Bake  in  a moderate  oven. 

BATTER  PUDDING. 

Take  a quart  of  milk,  and  stir  into  it  gradually 
eight  tablespoonsful  of  flour,  carefully  pressing  out 
all  the  lumps  with  a spoon.  Beat  eight  eggs  very 
light,  and  add  them  by  degrees  to  the  milk  and  flour. 

BOILED  PUDDING. 

Five  eggs,  half  a pint  of  milk,  half  a tea-cup  of 
butter  or  lard,  same  of  sugar ; put  flour  in  until  it  is 
a stiff  batter ; rub  into  the  batter  (through  a sieve,) 
either  green  or  dry  fruit ; put  into  a bag  and  boil  two 
hours  — the  water  must  be  kept  boiling  hot.  Sauce 
of  butter  and  sugar. 

COCOANUT  PUDDING,  NO.  I. 

After  peeling  the  cocoanut,  grate  it,  and  to  a pound 
of  cocoanut  add  half  a pound  of  butter,  six  table- 
spoonsful  of  white  sugar,  and  the  whites  of  a dozen 
eggs,  well  beaten.  Flavor  with  lemon  and  nutmeg. 
Bake  on  a rich  pastry-crust,  in  a slow  oven. 

COCOANUT  PUDDING,  NO.  II. 

Weigh  three  quarters  of  a pound  of  cocoanut,  and. 
grate  it  in  a dish ; cut  up  half  a pound  of  butter  in 
half  a pound  of  white  sugar,  and  stir  them  together 
to  a cream ; add  to  them  a glass  of  wine  and  rose- 
water mixed;  beat  the  whites  of  twelve  eggs  until 


COOKERY. 


215 


they  stand  alone  on  the  rods,  and  stir  the  grated 
cocoanut  and  the  whites  of  the  eggs  alternately  into 
the  butter  and  sugar.  Bake  it  in  puff-paste. 

TAPIOCA  PUDDING. 

One  quart  of  milk,  five  eggs,  one  coffee-cup  of 
tapioca,  one  half-cup  of  butter.  Beat  up  the  eggs 
with  sugar,  to  the  taste,  and  add  a few  drops  of  essence 
of  lemon.  Bake  half  an  hour  in  a moderate  oven. 

PLAIN  BAKED  PUDDING. 

Two  eggs  well  beaten ; a cup  of  powdered  white 
sugar ; a teaspoonful  of  soda  dissolved  in  a cup  of 
sweet  milk;  two  teaspoonsful  of  cream  of  tartar 
mixed  through  three  cups  of  flour;  and  a table- 
spoonful of  lard  or  butter.  Bake  quickly,  and  serve 
with  sugar,  butter,  and  wine  sauce. 

TRANSPARENT  PUDDING. 

Eight  eggs,  eight  ounces  of  butter,  eight  ounces  of 
sugar.  Beat  up  the  eggs,  put  them  in  a stew-pan 
with  the  sugar  and  butter,  season  with  nutmeg.  Set 
it  on  a stove  or  fire  of  coals,  stirring  it  constantly, 
until  it  thickens,  then  pour  it  in  a basin  to  cool. 
Line  your  dish  with  a rich  paste,  pour  your  pudding 
in,  and  bake  in  a moderate  oven. 

CHESHIRE  PUDDING. 

One  pound  of  raspberry  jam,  four  ounces  of  butter, 
one  tablespoonful  of  soda,  one  cup  of  cream  or  butter- 
milk, one  half-pound  of  flour. 

Rub  half  of  the  butter  into  the  flour,  warm  the  milk, 
rub  the  soda  fine  and  pour  it  into  the  milk,  and  while 
it  is  effervescing  pour  it  into  the  butter. 


216 


COOKERY. 


APPLE  PUDDING. 

Take  twelve  large  pippins,  pare  them  and  take  out 
the  cores,  put  them  into  a saucepan  with  four  or  five 
spoonsful  of  water,  boil  them  till  they  are  soft  and 
thick,  then  beat  them  well ; stir  in  a pound  of  loaf- 
sugar,  the  juice  of  three  lemons  cut  thin  and  beat  fine 
in  a mortar,  the  yolks  of  eight  eggs  beaten ; mix  all 
well  together;  bake  it  in  a slack  oven;  when  it  is  near 
done  throw  over  a little  fine  sugar : you  may  bake  it 
in  a pufl-paste  as  you  do  other  puddings. 


VIRGINIA  CHICKEN  PUDDING. 

Beat  ten  eggs  very  light,  add  to  them  a quart  of  rich 
milk ; four  ounces  of  drawn  butter ; pepper  and  salt  to 
the  taste ; stir  in  sufficient  flour  to  make  a thin  batter; 
— Take  four  young  chickens  (clean  them  nicely  and 
cut  off  the  legs,  wings,  &c.,)  put  them  in  a sauce-pan, 
with  salt  and  water ; and  a bundle  of  thyme  and  pars- 
ley. Boil  them  until  nearly  done,  then  take  out  the 
chickens  and  put  them  in  the  batter,  in  a deep  dish 
and  bake  it.  Serve  with  white  gravy  sauce. 


PUMPKIN  PUDDING. 

Half  a pound  of  butter,  half  a pound  of  sugar,  beat 
to  a cream ; one  pound  of  pumpkin  stewed  and  passed 
through  the  colander ; four  eggs,  one  wine-glass  of 
brandy,  wine,  and  rose-water,  and  one  teaspoonful  of 
spice. 


COOKERY. 


217 


CARROT  PUDDING. 

Grate  half  a pound  of  carrots,  one  pound  of  bread, 
the  whites  of  eight  eggs,  half  a pound  of  butter,  half 
a pint  of  cream  or  milk,  half  a pint  of  wine  and 
rose-water,  and  spice  and  sweeten  to  taste.  Lay  a 
puff  paste  over  the  dish.  Bake  one  hour,  and  sift 
sugar  over  it. 

BATH  PUDDING. 

Take  one  pint  of  new  milk,  six  eggs  beat  well  in 
the  milk,  four  tablespoonsful  of  fine  fiour,  three  table- 
spoonsful  of  yeast,  three  spoonsful  of  rose-water,  and 
three  spoonsful  of  Malaga  wine ; grate  into  it  a small 
nutmeg ; sweeten  with  fine  sugar  to  your  taste ; mix 
them  all  well  together,  and  let  them  stand  one  hour 
before  they  are  to  be  baked : bake  them  in  eight  small 
patty-pans,  and  one  large  one  for  the  middle  of  the 
dish:  butter  the  patty-pans;  put  them  in  a hot 
oven,  and  in  fifteen  minutes  they  will  be  done. 

QUAKING  PUDDING. 

Take  a pint  of  good  cream,  six  eggs,  and  half  the 
whites;  beat  them  well,  and  mix  with  the  cream; 
grate  in  a small  nutmeg ; add  a little  rose-water  if  it 
be  desired ; grate  in  the  crust  of  a small  loaf  of  bread, 
or  add  a spoonful  or  two  of  fiour  first  mixed  with  a 
little  of  the  cream,  or  a spoonful  of  the  fiour  of  rice, 
which  you  please;  butter  a cloth  well  and  fiour  it; 
then  put  in  your  mixtures ; tie  it  not  too  close,  and 
boil  it  half  an  hour : be  sure  the  water  boils  before 
you  put  it  in. 

19 


218 


COOKERY, 


BREAD  PUDDING. 

Take  the  crumbs  of  a small  loaf  of  bread,  and  as 
much  flour ; the  yolks  of  four  eggs  and  two  whites, 
a teaspoonful  of  ginger;  half  a pound  of  raisins, 
seeded ; half  a pound  of  currants,  clean  washed  and 
picked,  and  a little  salt ; mix  first  the  bread  and  flour, 
ginger,  salt,  and  sugar  to  your  taste ; then  the  eggs, 
and  as  much  milk  as  will  make  it  like  a good  batter; 
butter  the  dish ; pour  it  in,  and  bake  it. 


RICH  BREAD  AND  BUTTER  PUDDING. 

Cut  a pound  loaf  of  good  bread  into  thin  slices; 
spread  them  with  butter  as  for  eating ; lay  them  in  a 
pudding  dish ; sprinkle  between  each  layer  of  bread 
seeded  raisins,  and  citron  cut  fine;  beat  eight  eggs 
with  four  tablespoonsful  of  rolled  sugar;  mix  them 
with  three  pints  of  milk,  and  half  a grated  nutmeg. 
Turn  the  whole  on  the  bread  in  the  pan,  and  let  it 
remain  till  the  bread  has  taken  up  full  half  the  milk; 
then  bake  about  three  quarters  of  an  hour. 


PLUM  PUDDING. 

Beat  eight  eggs  very  light ; add  one  pint  of  milk, 
one  quart  of  flour,  and  three-quarters  of  a pound  of 
butter;  cut  and  stone  half  a pound  of  raisins,  and 
mix  them  in  the  batter  with  half  a nutmeg  grated ; 
wet  the  cloth,  and  tie  it  tight;  put  the  pudding  in 
when  the  water  boils,  and  shake  it  a minute  or  two 
to  keep  the  raisins  from  settling.  Boil  two  hours. 


COOKERY. 


219 


NORFOLK  PUDDING. 

Make  a thick  batter,  as  you  would  for  pancakes ; 
take  half  a pint  of  milk,  two  eggs,  a little  salt,  and 
make  it  into  a batter  with  flour ; have  ready  a clean 
saucepan  of  water  boiling,  into  which  drop  the  batter. 
Be  sure  the  water  boils  fast,  and  two  or  three  minutes 
will  boil  them ; then  throw  them  into  a sieve  or  colan- 
der to  drain  the  water  away ; then  turn  them  into  a 
dish,  and  stir  a lump  of  fresh  butter  into  them ; eat 
them  hot,  and  they  are  very  good. 

CUSTARD  PUDDING. 

One  quart  of  milk,  six  eggs,  six  spoonsful  of  flour. 
Boil  the  milk,  and  while  boiling  stir  in  the  flour;  set 
it  to  cool  half  an  hour  before  it  is  used;  Beat  up  the 
eggs  nicely,  and  then  stir  in  the  other  ingredients. 
Bake  in  a moderate  oven  about  25  minutes. 

BAKED  CUSTARD. 

Two  quarts  of  milk,  twelve  eggs,  twelve  ounces  of 
sugar,  one  nutmeg.  Bake  in  pans. 

PLAIN  CUSTARDS. 

A quart  of  rich  milk,  eight  eggs,  a quarter  of  a 
pound  of  powdered  sugar,  a handful  of  peach  leaves, 
or  half  an  ounce  of  peach  kernels  broken  flne,  and  a 
nutmeg.  Boil  the  peach  leaves  or  kernels  in  the  milk, 
and  set  it  away  to  cool.  When  cold,  strain  out  the 
leaves  or  kernels,  and  stir  in  the  sugar.  Beat  the  eggs 
very  light,  and  stir  them  gradually  into  the  milk  when 
it  is  quite  cold.  Bake  it  in  cups,  or  in  a large  white 
dish.  When  cool,  grate  nutmeg  over  the  top. 


220 


COOKERY. 


CUP  CUSTARD. 

To  every  teacup  of  milk  add  one  egg ; one  table- 
spoonful of  sugar ; flavor  with  lemon,  and  eat  cold. 
Eight  eggs  will  All  a dozen  glasses. 

RASPBERRY  DUMPLINGS. 

Make  a puff  paste,  and  roll  it  out;  spread  the  rasp- 
berry jam,  and  make  it  into  dumplings;  boil  them  an 
hour ; pour  melted  butter  into  a dish,  and  strew  grated 
sugar  over  them. 

BAKED  APPLE  DUMPLINGS. 

Make  a short  crust,  and  divide  into  small  pieces, 
made  thin  and  round ; have  ready  pared  and  cored  as 
many  apples  as  you  wish  to  make  into  dumplings, 
allowing  one  apple  to  each.  After  putting  in  the 
apple.  All  up  the  cavity  from  whence  the  core  was 
taken,  with  sugar,  butter,  and  a little  cinnamon ; close 
up  the  crust  to  make  it  round  and  smooth ; lay  them 
in  a deep  baking-dish,  which  you  will  All  nearly  full 
of  a rich  sauce,  made  of  water,  sugar,  butter,  and 
cinnamon.  Bake  in  a moderate  oven,  and  have 
enough  syrup  to  keep  the  dumplings  well  covered, 
and  to  allow  a spoonful  to  pour  over  each  one  when 
they  are  served  at  dinner. 

BOILED  APPLE  DUMPLINGS. 

Take  a good  puff  paste;  pare  some  large  apples; 
cut  them  into  quarters,  and  take  out  the  cores  very 
nicely ; take  a piece  of  crust  and  roll  it  large  enough 
for  one  apple ; roll  the  crust  round  each  apple,  and 
make  them  round  like  a ball,  with  a little  flour  in 


COOKERY. 


221 


your  hand ; have  a pot  of  water  boiling ; take  a clean 
cloth,  dip  it  in  the  water,  and  shake  flour  over  it;  tie 
each  dumpling  by  itself,  and  put  them  in  the  water 
boiling  all  the  time ; and  if  your  crust  is  light  and 
good,  and  the  apples  not  too  large,  half  an  hour  will 
boil  them ; but  if  the  apples  are  large,  they  will  take 
an  hour  boiling.  When  they  are  boiled  enough,  take 
them  up  and  lay  them  in  a dish  and  send  them  to  the 
table;  have  good  fresh  butter  melted  with  sugar, 
mixed  for  sauce. 


RISSOLES. 

Make  some  pufi*  paste,  and  cut  it  out  with  the  edge 
of  a tumbler ; have  ready  some  seasoned  minced  veal, 
or  some  chopped  oysters,  or  any  kind  of  forcemeat, 
and  lay  some  of  it  on  one-half  of  each  piece  of  paste ; 
then  turn  over  it  the  other  half,  so  as  to  enclose  the 
meat ; crimp  the  edges ; put  some  butter  into  a fry- 
ing-pan ; lay  the  rissoles  into  it,  and  fry  them  a light 
brown.  They  should  be  in  the  shape  of  a half-moon. 


VEAL  PIE. 

Cut  into  steaks,  a loin  or  breast  of  veal;  season 
them  highly,  with  pepper,  salt,  grated  nutmeg,  mace, 
and  lemon-peel;  lay  them  in  the  bottom  of  a dish, 
and  then  a few  slices  of  sweet-breads;  add  some 
oysters,  a tablespoonful  of  lemon-pickle,  forcemeat 
balls,  hard-boiled  eggs,  and  a half-pint  of  white  stock. 
Put  puff  paste  on  a dish,  and  put  the  pie  on  it ; cover 
wnth  pufl‘  paste,  and  bake  one  hour  in  a slow  oven. 
19* 


222 


COOKERY, 


MUTTON  PIE. 

Cut  the  mutton  into  slices,  without  bone ; season 
highly,  and  stew  it  with  some  fat,  cut  into  slices  also. 
It  is  not  necessary  to  add  any  water.  When  tender, 
take  it  from  the  fire,  and  allow  it  to  remain  in  the 
oven  until  cold ; remove  all  the  grease  and  fat  very 
carefully;  have  some  gravy  made  from  the  bones; 
add  to  it  strained  gravy  from  the  mutton,  and  a glass 
of  port-wine.  A minced  shallot  and  button  onions 
are  a good  addition ; and  if  the  latter  be  pickled,  their 
acidity  will  be  an  improvement.  Put  it  into  a dish  or* 
small  patty-pans,  using  puff  paste.  These  pies  are 
better  hot  than  cold.  The  underdone  part  of  a leg 
of  mutton  may  be  thus  dressed,  but  the  loin  and  kid- 
ney are  better  suited  for  the  purpose. 

BEEFSTEAK  PIE. 

Choose  steak  that  has  long  been  hung ; cut  it  into 
moderately  sized  pieces,  and  trim  off  all  the  skin  and 
sinews ; season  them  with  pepper,  salt,  and  minced 
shallot  or  onion ; lay  them  in  a dish,  which  should 
have  a nice  crust  in  it;  put  in  enough  water  and 
butter  to  make  a nice  gravy ; cover  it  with  a thick 
crust,  and  bake  it  an  hour  with  moderate  heat. 

LOBSTER  PIE. 

Having  boiled  the  lobster,  take  out  the  meat  from 
the  shell,  season  it  with  salt,  mustard,  cayenne  pep- 
per, and  vinegar,  and  beat  it  well  in  a mortar.  Then 
stir  in  a quarter  of  a pound  of  butter,  the  yolks  of 
two  beaten  eggs,  and  two  ounces  or  more  of  grated 
bread  crumbs.  Make  some  puff*  paste,  put  in  the 
mixture,  and  cover  it  with  a lid  of  paste  ornamented 
with  leaves  or  fiowers  of  the  same.  Bake  it  slowly. 


COOKERY. 


223 


SWEET  POTATO  CUSTARD  PIE. 

To  one  pound  of  potatoes,  baked  and  sifted,  add 
half  a pound  of  butter,  three  quarters  of  a pound  of 
sugar,  one  pint  of  milk,  and  six  eggs ; flavor  with 
nutmeg,  cinnamon,  and  a wine-glass  of  brandy.  Line 
your  dish  with  a nice  pastry-crust,  and  bake  with  mo- 
derate heat. 

POTATO  CUSTARD  PIE. 

To  one  pound  of  potatoes,  (mashed  and  strained), 
add  three  quarters  of  a pound  of  butter,  twelve  eggs 
beaten  separately;  one  quart  of  sweet  milk;  and  one 
pound  of  sugar.  Flavor  with  nutmeg  and  cinnamon. 

GREEN  APPLE  CUSTARD  PIE. 

Peel  and  core  your  apples,  stew  them  quickly  in 
enough  water  to  prevent  them  from  burning.  When 
done,  mash  and  strain  them,  and  to  a quart  of  fruit 
add  four  eggs  well  beaten,  one  pint  of  sweet  milk, 
four  ounces  of  melted  butter,  a nutmeg,  a teaspoonful 
of  lemon-juice,  and  a half-pound  of  light  sugar.  Let 
your  apples  cool  before  you  add  the  eggs,  &c.  Bake 
in  rich  pastry  crusts. 

DRIED  APPLE  CUSTARD  PIE. 

After  stewing  your  apples  in  water  until  perfectly 
done,  strain  them,  and  sw^eeten  to  your  taste ; then 
put  it  into  pastry  crusts  in  deep  shapes  or  plates ; also 
have  prepared  the  following  mixture  : — For  a quart 
of  apples,  four  eggs,  one  pint  of  sweet  milk,  half  a 
pound  of  sugar,  one  spoonful  of  melted  butter,  a nut- 
meg, and  a teaspoonful  of  lemon-juice.  Pour  it  on 


224 


COOKERY. 


the  tops  of  your  custards  thick  enough  to  cover  them 
well.  Beat  the  mixture  well  before  putting  It  on  the 
apples.  Bake  in  a moderate  oven. 

APPLE  CUSTARD  PIE,  NO.  I. 

Take  the  weight  of  ten  eggs  in  sugar,  the  same  of 
stewed  apples,  half  the  weight  of  butter;  use  only 
half  the  eggs,  and  season  with  nutmeg.  The  same 
receipt  is  equally  good  for  potatoes. 

APPLE  CUSTARD  PIE,  NO.  II. 

Four  sweet  apples  grated,  three  pints  of  milk,  two 
eggs,  sugar  to  the  taste,  and  flavor  with  nutmeg  or 
lemon.  Bake  with  two  crusts. 

LEMON  PIE. 

Take  one  lemon,  slice  it  very  thin,  lay  it  in  a rich 
paste,  sprinkle  over  it  one  spoonful  of  flour,  one  tea- 
cup of  sugar.  Fill  the  pie  nearly  full  of  water,  and 
cover.  Bake  in  a slow  oven  nearly  an  hour. 

RED  SUGAR-BEET  PIE. 

Pies  made  of  red  sugar-beet  are  delicious,  some- 
what resembling  rhubarb  pie  in  flavor,  though  more 
rich  and  substantial.  Season  with  vinegar,  sugar, 
and  spices  to  suit  the  taste;  the  root  may  be  used 
without  boiling  if  chopped  flne,  though  I would 
recommend  boiling  flrst.  Bake  as  you  would  an 
apple  pie. 

MINCE  PIE. 

Take  beef  tongue,  weighing  about  three  pounds, 
cut  ofi*  the  root,  wash  it  perfectly  clean,  and  boil  it 
till  it  becomes  tender;  skin  it,  and  when  cold,  chop 
it  very  finely.  Or,  if  preferred,  three  pounds  of  the 


COOKERY. 


225 


inside  of  a sirloin  of  beef,  boiled  till  it  becomes 
tender,  and  chopped  finely  as  the  other.  Mince,  as 
small  as  possible,  two  pounds  of  fresh  beef  suet ; two 
pounds  of  currants,  nicely  picked,  washed,  rubbed, 
and  dried  at  the  fire ; two  dozen  large  apples,  pared 
and  chopped  very  fine ; one  pound  of  good  brown 
sugar ; sift  half  an  ounce  of  mace,  and  a quarter  of 
an  ounce  of  cloves ; grate  in  two  nutmegs.  The 
grated  rind  and  juice  of  a large  lemon  may  be  added, 
with  a little  citron.  Put  all  together  into  a large 
pan,  and  mix  it  well  together  with  half  a pint  of  good 
French  brandy,  and  if  not  moist  enough,  good  sweet 
cider  maybe  added.  Put  it  down  close  into  ajar, 
covered  closely,  and  it  will  be  good  four  months. 
When  you  make  j^our  pies,  take  small  round  dishes, 
or  soup-plates ; lay  a thin  crust  all  over  them,  put  in 
your  meat,  lay  over  the  crust,  and  bake  them  nicely. 
If  the  meat  is  not  to  be  used  immediately,  the  apples 
had  better  not  be  put  in  until  wanted. 

PUMPKIN  PIE,  NO.  I. 

Take  one  quart  of  stewed  and  strained  pumpkin ; 
add  one  quart  of  new  milk,  half  a pint  of  cream,  'and 
four  eggs  well  beaten.  Mix,  and  add  a little  ginger, 
cinnamon,  and  sugar,  to  the  taste.  Put  a bottom 
crust  of  pufi*  paste,  and  bake  in  deep  dishes. 

PUMPKIN  PIE,  NO.  II. 

To  one  quart  of  stewed  and  strained  pumpkin,  add 
one  quart  of  new  milk,  and  sweeten  to  the  taste.  For 
the  crust,  t^ke  wheat  fiour;  wet  with  buttermilk  to  a 
sutficient  stifihess  to  roll  out.  Bake  it  in  deep  dishes. 


226 


COOKERY. 


PUMPKIN  PIE,  NO.  III. 

Take  a brown  earthen  pan,  grease  it,  and  sift 
Indian-meal  over  it,  about  the  thickness  of  a quarter 
of  an  inch.  Prepare  the  pumpkin  in  good  new  milk, 
sweeten  to  the  taste,  and  add  a little  ground  rice 
instead  of  eggs,  with  a little  ginger.  Bake  as  above. 

APPLE  PIE. 

Make  a good  puifF  paste  crust;  lay  some  around 
the  sides  and  bottom  of  the  dish ; pare  and  cut  your 
apples,  and  stew  them  ; put  in  a thick  layer  of  apples  ; 
throw  in  half  the  sugar  you  design  for  your  pie ; 
make  a little  orange-peel  fine ; squeeze  and  throw 
over  them  a little  of  the  orange-juice,  then  a few 
■ cloves,  then  the  rest  of  your  apples  and  sugar. 
Sweeten  to  your  taste.  Boil  the  peelings  and  cores 
of  the  apples,  with  a blade  of  mace.  Strain  it,  and 
boil  the  syrup  with  a little  sugar,  till  there  is  but 
very  little  left.  Pour  it  into  the  pie,  put  on  the 
upper  crust,  and  bake  it. 

CRANBERRY  PIE. 

Wash  and  stew  a quart  of  good  sound  cranberries ; 
strain  them  through  a coarse  sieve ; add  half  a pound 
of  good  sugar.  Put  a bottom  crust  in  your  patty- 
pans, fill  them  up,  and  bake  in  a moderate  oven  for 
half  an  hour. 

RHUBARB  PIE. 

Cut  the  stalks  to  pieces  of  the  size  of  a gooseberry, 
stew  them  a little  in  a sauce-pan,  put  them  into  a 
^ dish  covered  with  a crust;  squeeze  over  them  a little 
lemon-juice,  adding  orange-peel,  sugar,  rose-water, 
and  cinnamon  to  your  taste ; cover  the  whole  with  a 
good  puft*  paste,  and  bake  it. 


COOKERY. 


227 


SWEET-POTATO  PIE. 

Select  four  or  five  of  the  largest  potatoes ; wash 
them  clean ; slice  them  thin,  and  put  in  a pan  with  a 
puff*  paste  crust,  first  a layer  of  potatoes;  then  season 
with  allspice,  cinnamon,  sugar,  and  butter,  and  so 
fill  up  the  pan,  observing  to  put  a little  of  the  season- 
ing between  each  layer  as  you  fill  up;  one  good 
sized  lemon  may  be  cut  and  sliced  thin,  and  added 
between  each  layer  of  the  potatoes.  A sufficient 
quantity  of  water  must  be  added,  so  that  the  pie  may 
be  moist  after  it  is  baked.  Cover  the  top  with  a 
puff  paste,  and  bake  in  an  oven. 

TOMATO  PIE. 

The  tomatoes  are  skinned  and  sliced,  and  after 
being  mixed  with  sugar,  are  spiced  and  prepared  in 
the  same  manner  as  other  pies. 

BLANC  MANGE. 

Simmer  an  ounce  of  fine  isinglass  in  a pint  and  a 
half  of  new  milk ; add  the  rind  of  half  a lemon ; 
shred  very  fine  a blade  or  two  of  mace  and  a stick  of 
cinnamon,  and  sweeten  with  two  ounces  and  a half 
of  loaf-sugar.  Blanch  and  pound  with  a spoonful  of 
rose-water,  half  an  ounce  of  sweet  almonds,  and  eight 
or  ten  of  bitter;  put  to  the  milk,  and  mix.  When 
the  isinglass  is  quite  dissolved,  strain  through  white 
flannel  into  half  a pint  of  rich  cream,  and  stir  toge- 
ther well.  When  it  has  stood  an  hour,  pour  it  off  into 
another  basin,  leaving  the  sediments  at  the  bottom, 
and  when  nearly  cold,  pour  it  into  molds,  jelly- 
glasses,  or  custard-cups.  Two  spoonsful  of  noyeau 
will  answer  the  purpose  of  the  almonds.  The  isin- 
glass may  be  dissolved  in  a pint  of  water,  and  half  a 
pint  of  milk. 


228 


COOKERY. 


QUINCE  BLANC  MANGE. 

Dissolve  one  ounce  of  clarified  isinglass  in  a pint 
of  quince  juice;  add  ten  ounces  of  coarsely-powdered 
sugar,  and  stir  gently  over  a clear  fire  about  twenty- 
five  minutes,  or  until  it  jellies  on  falling  from  the 
spoon.  Skim  well ; then  gradually  pour  the  boiling 
jelly  to  a pint  of  cream,  briskly  stirring  it  until 
almost  cold.  Turn  it  into  molds  which  have  been 
dipped  in  cold  water. 

ARROW-ROOT  BLANC  MANGE,  NO.  I. 

Take  a teacupful  of  arrow-root,  put  it  in  a large 
bowl,  and  dissolve  it  in  a little  cold  water.  When  it 
is  melted,  pour  off  the  water,  and  let  the  arrow-root 
remain  undisturbed.  Boil  it  in  half  a pint  of  un- 
skimmed milk,  made  very  sweet  with  white  sugar ; 
add  a beaten  nutmeg,  and  eight  or  nine  blades  of 
mace,  mixed  with  the  juice  and  grated  peel  of  a 
lemon.  When  it  has  boiled  long  enough  to  be 
highly-fiavored,  strain  it  into  a pint  and  a half  of  very 
rich  milk  or  cream,  and  add  a quarter  of  a pound  of 
sugar.  Boil  the  whole  for  ten  minutes  ; then  strain 
it,  boiling  hot,  over  the  arrow-root.  Stir  it  well,  and 
frequently,  till  cold ; then  put  it  into  molds,  and  let 
it  congeal. 

ARROW-ROOT  BLANC  MANGE,  NO.  II. 

Put  two  teacupsful  of  arrow-root  to  a quart  of  milk. 
Flavor  it  with  an  ounce  of  sweet  almonds,  and  fifteen 
or  sixteen  bitter  almonds,  blanched  and  pounded ; or 
with  noyeau.  Moisten  the  arrow-root  with  a little 
cold  milk,  and  pour  in  it  the  boiling  milk,  stirring  all 
the  time.  Then  put  it  in  the  saucepan,  and  boil  a 
minute  or  two,  still  stirring. 


COOKERY. 


229 


CARRAGEEN  BLANC  MANGE. 

This  is  made  of  a sea-weed,  resembling  moss.  It 
is  found  in  large  quantities  on  some  parts  of  our 
coast,  and  is  sold  by  city  druggists.  Carrageen  costs 
but  little,  and  is  considered  extremely  salutary  for 
persons  of  delicate  constitutions.  Its  glutinous  na- 
ture, when  boiled,  renders  it  very  suitable  for  blanc 
mange. 

From  a quart  of  rich  unskimmed  milk  take  half  a 
pint.  Add  to  it  two  ounces  of  bitter  almonds,  blanched 
and  pounded,  half  a nutmeg,  and  a large  stick  of  cin- 
namon broken  up ; also  eight  or  nine  blades  of  mace. 
Set  it  in  a closed  pan  over  bright  coals,  and  boil  it 
half  an  hour.  In  the  mean  time  wash  through  two 
or  three  cold  waters  half  a handful  of  carrageen  (too 
much  of  it  will  give  an  unpleasant  taste  to  the  blanc 
mange),  and  add  it  to  the  pint  and  a half  of  cold  milk. 
When  it  is  sufficiently  flavored,  stir  in  the  boiled 
milk,  adding  gradually  half  a pound  of  powdered 
loaf-sugar,  and  mix  the  whole  well.  Set  it  over  the 
fire,  and  boil  hard  five  minutes.  Then  strain  it  into 
a pitcher,  wet  your  mold  or  cups  with  cold  water,  put 
the  blanc  mange  into  them,  and  leave  it  undisturbed 
until  it  congeals. 

After  washing  the  sea-weed,  you  must  drain  it  well, 
and  shake  the  water  from  the  sprigs.  You  may  flavor 
the  mixture  (after  it  is  boiled  and  strained),  with  rose 
or  peach  water,  stirred  in  last. 

WHIP  SYLLABUB. 

Make  a whip  as  for  trifle;  mix  with,  a pint  of 
cream,  half  a pint  of  sweet  wine,  the  juice  of  a lemon, 
20 


230 


COOKERY. 


a glass  of  brandy,  six^unces  of  loaf-sugar,  and  grated 
nutmeg;  nearly  fill  the  custard-cups  with  the  mix- 
ture, and  put  on  with  a spoon  some  of  the  whip. 

GOOSEBERRY  OR  APPLE  FOOL. 

Stew  green  gooseberries  or  apples,  peeled  and 
cored ; add  to  them  a little  moist  sugar,  enough  to 
draw  the  juice;  to  two  quarts  of  fruit,  a quarter  of  a 
pound  of  sugar.  When  quite  tender,  put  through  a 
coarse  sieve ; and  if  not  sweet  enough,  add  more 
sugar,  and  a quart  of  new  milk  warm  from  the  cow 
(if  not  from  the  cow,  warm  it  by  the  fire),  a teacupful 
of  cream,  and  an  egg,  or  two  yolks  well  beaten.  Let 
it  thicken  in  the  milk,  and  be  careful  it  does  not  boil. 
When  cold,  mix  the  fruit,  and  stir  all  well  together 
till  united. 

A FRIAR’S  OMELET. 

Boil  a dozen  apples,  as  for  sauce  ; stir  in  a quarter 
of  a pound  of  butter,  and  the  same  of  white  sugar ; 
when  cold,  add  four  eggs,  well  beaten ; put  it  into  a 
baking-dish,  thickly  strewn  over  with  crumbs  of 
bread,  so  as  to  stick  to  the  bottom  and  sides ; then 
put  in  the  apple-mixture ; strew  crumbs  of  bread  over 
the  top.  When  baked,  turn  it  out,  and  grate  loaf- 
sugar  over  it. 

CREAM  FOR  FRUIT  PIES. 

Simmer  a pint  of  new  milk,  the  rind  of  a lemon, 
and  a little  cinnamon  ; whisk  the  yolks  of  two  eggs, 
with  half  a spoonful  of  flour,  and  one  or  two  of 
cream ; gradually  add  the  boiling  milk,  set  it  over 
the  fire,  and  whisk  it  till  it  is  the  consistence  of  thick 
cream.  When  it  is  removed  from  the  fire,  and  rather 
cool,  add  a tablespoonful  of  rose  or  orange  water. 


COOKERY. 


231 


When  quite  cold,  take  off  the  top  of  the  pie  and  pour 
in  the  cream ; return  the  cover,  either  whole,  or  in 
quarters.  Eich  cream  may  be  prepared,  with  an 
equal  quantity  of  cream  and  milk  flavored  with 
almond,  lemon,  ratafa,  or  brandy,  and  called  by  the 
name  of  the  article  with  which  it  is  principally  fla- 
vored. Be  careful  not  to  let  your  creams  boil,  or 
they  will  curdle.  Creams  may  be  prepared  with  fresh 
or  preserved  fruits.  Luscious  fruits  may  be  improved 
by  the  addition  of  lemon-juice. 

TRIFLE. 

Mix,  in  a large  bowl,  a quarter  of  a pound  of 
sifted  sugar,  a bit  of  lemon-peel  grated  flne,  and  the 
juice  of  a whole  lemon,  half  a gill  of  Lisbon  or  sweet 
wine,  the  same  of  brandy,  and  a pint  and  a half  of 
good  cream.  Whisk  the  whole  well,  and  take  off  the 
froth  as  it  rises  with  a skimmer,  and  put  it  on  a 
sieve ; continue  to  whisk  it  till  you  have  enough  of 
the  whip,  and  set  it  in  a cold  place  to  drain  three  or 
four  hours.  Then  put  in  a dish  eight  sponge  biscuit, 
two  ounces  of  almonds,  grated  nutmeg,  lemon,  cur- 
rant-jelly, raspberry-jam,  wine  and  brandy  to  the 
taste.  Pour  over  them  a pint  of  custard,  and  plenty 
of  the  whip. 

FLOATING  ISLAND. 

Take  a quart  of  the  thickest  cream  you  can  get, 
make  it  pretty  sweet  with  flne  sugar,  pour  in  a gill  of 
sack,  grate  in  it  the  yellow  rind  of  a lemon,  and  mill 
the  cream  till  it  is  of  a thick  froth:  then  carefully 
pour  the  thin  from  the  froth  into  a dish,  take  a French 
roll,  or  as  many  as  you  want,  cut  it  as  thin  as  you 


232 


coo  KERY. 


can,  put  a layer  of  that  as  light  as  possible  on  the 
cream  ; then  a layer  of  currant-jelly,  then  a very  thin 
layer  of  roll,  and  then  hartshorn  jelly,  then  French 
roll,  and  over  that  whip  your  froth  which  you  saved 
of  the  cream,  very  well  milled  up,  and  lay  it  on  top  as 
high  as  you  can  heap  it. 

RICE  MILK  FOR  A DESSERT. 

Boil  half  a pint  of  rice  in  water  till  tender.  Pour 
off  the  water,  and  add  a pint  of  milk,  with  two  eggs 
beaten  and  well  stirred  into  it.  Boil  all  together  for 
a few  minutes.  Serve  it  up  hot,  and  eat  it  with  but- 
ter, sugar,  and  nutmeg.  It  may  be  sweetened  and 
cooled  in  molds,  turned  out  on  a deep  dish,  and  sur- 
rounded with  rich  milk,  seasoned  with  wine  and 
sugar. 

APPLE  COMPOTE. 

Take  ripe  apples,  pare,  core  and  weigh  them,  and 
to  each  pound  allow  a pound  of  fine  loaf-sugar  and 
two  lemons ; parboil  the  apples,  and  set  them  aside 
to  cool.  Pare  off  very  nicely,  with  a pen-knife,  the 
yellow  rind  of  the  lemon,  taking  care  not  to  break  it, 
and  then  with  scissors  trim  the  edges  to  an  even 
width  all  along.  Put  the  lemon-rind  to  boil  by  itself 
until  it  becomes  tender,  and  set  it  to  cool. 

Allow  half  a pint  of  water  to  each  pound  of  sugar, 
and  when  it  is  melted,  set  it  on  the  fire  in  a preserv- 
ing-kettle, put  in  the  apples,  and  boil  till  they  are 
clear  and  tender  all  through,  but  do  not  allow  them 
to  break.  Skim  the  syrup  carefully,  after  you  have 
taken  out  the  apples,  add  the  lemon-juice,  put  in  the 
lemon-peel,  and  boil  till  quite  transparent. 


COOKERY. 


233 


PEESERVES  AND  JELLIES. 

CURRANT  JELLY. 

Pick  the  currants,  put  them  in  a stone  jar,  and  place 

to  stew  in  a sauce-pan  of  boiling  water  till  the 
jtiice  is  extracted.  Strain  through  a sieve  without 
pi^sssing  them,  and  boil  the  juice  in  an  enamelled 
saucO'paxi  with  its  weight  of  loaf-sugar,  removing  the 
scum  as  it  rises.  When  it  will  jelly  on  the  back  of  a 
cold  spoon,  it  is  sufficiently  done,  A little  of  the  jelly 
dissolved  in  warm  water  forms  an  agreeable  beverage. 

CALVES*  FEET  JELLY. 

Botl  down  one  set  of  calves’  feet  in  four  quarts  of 
water,  till  it  is  reduced  one-half,  then  strain  through  a 
sieve  in  order  to  remove  the  bones ; when  settled  and 
cold,  take  off  the  grease  on  the  surface,  then  boil  with 
the  following  additions: — twelve  eggs,  three-pints  of 
good  Sherry  wine,  add  two  pounds  of  loaf-sugar,  the 
juice  of  four  lemons ; stir  the  mixture  well  with  a 
whisk,  and  filter  through  a fine  flannel  bag.  Jellies 
of  Champagne  and  other  wines  are  made  in  the  same 
way. 

CbFFEE  JELLY. 

Is  made  the  same  as  the  preceding,  using,  instead 
of  Sherry  wine,  a decoction  of  coffee  prepared  as 
follows:  — infuse  half  a pound  of  Mocha  coffee,  pul- 
verised or  ground,  in  one  quart  of  water,  strain  off‘the 
decoction,  and  add  to  it  a little  brandy. 

20* 


234 


COOKERY. 


TEA  JELLY,  GREEN  OR  BLACK. 

Treat  in  the  same  way  as  the  foregoing,  using  an 
infusion  of  half  an  ounce  of  tea  to  one  quart  of  water. 

PRESERVED  CUCUMBERS. 

After  greening  with  vine-leaves  and  alum,  wipe  the 
cucumbers  in  a dry  cloth,  and  season  the  inside  with 
a mixture  of  bruised  mace  and  lemon-peel.  Tie  on 
with  a pack-thread  the  piece  that  was  taken  out.  To 
every  pound  of  cucumbers,  add  a pound  of  loaf-sugar. 
Put  them  in  a preserving-kettle,  a half-pint  of  water 
to  each  pound,  and  the  beaten  white  of  an  egg  to 
every  four  pounds.  Boil  and  skim  the  sugar  till  quite 
clear,  adding  sliced  ginger  and  lemon  to  suit  the 
taste.  When  cool,  pour  it  over  the  cucumbers,  and 
let  them  lie  in  it  two  days,  keeping  them  covered 
with  a plate,  with  a weight  on  it.  Then  boil  up  the 
syrup  again  adding  one-half  as  much  sugar  &c.,  as  at 
first,  and  lastly  add  the  juice  and  grated  peel  of  two 
lemons,  for  every  six  cucumbers.  The  lemon  must 
boil  in  the  syrup  but  two  minutes.  Then  strain  the 
syrup  over  the  cucumbers,  and  put  them  up  in  small 
jars  corded  tightly. 

ORANGE  PRESERVES. 

Choose  your  oranges  of  a fine  clear  skin ; make  a 
hole  at  the  stalk  end,  large  enough  to  admit  the  end 
of  a spoon,  with  which  you  take  out  the  pulp ; throw 
them  in  salt  and  water,  and  let  them  remain  three  or 
four  days ; drain  them  from  this,  and  put  them  in  a 
pan  of  fresh  water,  and  let  them  boil  until  the  end  of 
a straw  may  be  pushed  through  the  peel ; throw  them 
in  cold  water,  and  with  the  end  of  a spoon  clear  out 


COOKERY. 


235 


any  part  of  the  pulp  which  may  have  adhered  to  them ; 
drain  off  the  water ; put  them  in  a tub  or  pan,  and 
pour  boiling  syrup  over  them ; let  them  remain  in  this 
three  or  four  days ; take  them  from  the  syrup,  and 
boil  it  again,  adding  more  as  the  peels  imbibe  it,  so 
as  to  keep  them  well  covered ; boil  the  syrup  once  in 
every  four  or  five  days,  and  pour  it  hot  over  them ; do 
this  until  it  has  fully  penetrated  them. 


ORANGE  JELLY. 

Squeeze  the  juice  out  of  twelve  Havana  oranges, 
and  one  lemon ; strain  through  a fine  linen  cloth ; 
then  mix  with  the  boiled  syrup ; add  the  clarified 
isinglass,  filter  through  a fine  flannel  bag,  and  finish 
as  before. 

The  foregoing  will  sufiice  for  all  fruit  jellies. 

ORANGE  MARMALADE. 

Procure  some  large  Seville  oranges  with  clear  skins, 
peel  them,  squeeze  out  the  pulp  and  juice,  taking 
care  to  remove  all  the  pips.  Boil  the  peel  (divided 
into  quarters)  till  they  are  sufficiently  tender ; scrape 
clean  all  the  inside  from  them,  lay  them  in  folds,  and 
cut  into  very  thin  slices  about  an  inch  long.  "Weigh 
the  juice,  pulp,  and  boiled  peel,  and  add  broken  lump 
sugar  equal  in  weight  to  the  whole,  and  boil  for  half 
an  hour,  carefully  removing  the  scum.  Then  put  it 
into  pots,  and  when  quite  cold,  seal  them  up.  Some 
use  only  half  bitter  oranges,  and  the  rest  common 
sweet  oranges. 


236 


COOKERY. 


JELLY  OF  APRICOTS. 

Take  the  stones  out  of  one  dozen  and  a half  of  fine 
apricots,  and  boil  them  in  the  syrup,  which,  in  this 
case,  should  be  as  light  as  possible.  "When  boiled 
sufficiently  to  extract  the  ffavor,  and  strain  through  a 
napkin,  add  the  necessary  quantity  of  isinglass,  and 
finish  as  usual. 

PRESERVING  WATERMELON  WITH  THE  PULP. 

Put  the  melon  in  brine  three  days,  then  in  fresh 
water  three  days,  after  which  boil  it  in  alum-water, 
repeating  it  several  times ; let  it  only  remain  until  it 
comes  to  the  boil  each  time ; then  keep  it  in  fresh 
water  a few  hours.  To  every  pound  of  the  melon 
allow  a pound  of  white  sugar,  and  enough  water  to 
make  sufficient  syrup.  To  every  six  pounds  of  pre- 
serves allow  two  lemons,  peeled,  sliced  and  seeded. 
Flavor  with  ginger,  and  other  spices. 

TO  PRESERVE  CITRON  WATERMELON. 

Pare  the  dark  green  from  the  outside,  and  scrape 
the  soft  pulp  from  the  inside  of  the  lemon;  cut  in 
slices,  boil  it  in  alum-water  till  clear.  Throw  it  into 
spring-water,  where  it  may  lie  two  or  three  hours, 
changing  the  water  frequently.  To  one  pound  of 
fruit  take  one  pound  of  sugar.  Make  a syrup  of  half 
the  quantity  of  sugar,  and  boil  with  it  all  the  melon 
until  done,  when  it  will  be  transparent.  At  the  ex- 
piration of  two  or  three  days,  take  the  jelly  from  it, 
and  add  the  remaining  half  of  the  sugar.  Boil  and 
pour  over  it  the  melon,  which  will  be  ready  for  use. 
Season  it  with  ginger. 


COOKERY. 


237 


Some  persons  follow  the  foregoing  receipt,  scalding 
the  melons  in  alum-water;  others  soak  them  in  pure 
water,  and  scald  them  by  turning  on  the  boiling 
syrup.  If  this  method  does  not  soften  them  enough, 
they  should  be  scalded  in  the  syrup ; for  as  they  are 
very  hard,  they  should  be  well  softened  by  heat. 
Another  method  is  to  scald  them  in  salt  water  till 
they  are  soft.  Then  put  them  into  spring-water  as 
directed  in  the  above  receipt,  and  change  the  water 
till  they  are  sufficiently  fresh.  When  the  melons  are 
prepared  by  either  of  those  ways,  dissolve  the  sugar 
in  water,  using  no  more  water  than  is  necessary  to 
dissolve  it,  and  turn  it,  scalding  hot,  on  the  melons, 
and  let  it  remain  a few  days.  Then  it  will  have  be- 
come thin  from  the  juice  of  the  melons,  and  should 
be  again  boiled  awhile  and  reduced  to  a greater  de- 
gree of  consistence,  before  pouring  on  the  melons. 
It  may  be  necessary  to  boil  it  the  third  time. 

TO  PRESERVE  GOLDEN  PIPPINS. 

Take  the  rind  of  an  orange,  boil  it  very  tender,  and 
lay  it  in  cold  water  for  three  days ; take  two  dozen 
golden  pippins,  pare  one-quarter  of  them,  and  boil 
them  to  a strong  jelly,  and  run  it  through  a jelly-bag 
till  it  is  clear ; take  the  same  quantity,  pare  them, 
and  take  out  the  cores ; put  three  pounds  of  loaf- 
sugar  in  a preserving-kettle,  with  three  half-pints  of 
spring-water.  When  it  boils,  skim  it  well,  and  put 
in  the  pippins,  with  the  orange-rind,  cut  in  long,  thin 
slips ; let  them  boil  fast  till  the  sugar  is  thick,  and  it 
will  almost  candy.  Then  put  in  three  half-pints  of 
pippin-jelly,  and  boil  it  fast  till  the  jelly  is  clear. 
Then  squeeze  in  the  juice  of  a lemon,  give  it  a boil, 
and  put  them  in  glass  jars  with  the  orange-peel. 


238 


COOKEB  Y. 


APPLE  MOLASSES. 

There  is  many  a good  housewife  who  has  more 
faith  in  her  own  experience  than  in  the  science  of 
chemistry,  that  knows  not  the  value  of  apple  mo- 
lasses; but  still  believes  it  to  be  the  same  kind  of 
tart,  smoky,  worthless  stuff  that  has  from  time  imme- 
morial been  made  by  boiling  down  cider.  It  is  not 
within  my  province,  at  this  time,  to  attempt  to  con- 
vince such  that  there  is  a chemical  difference,  though 
it  might  easily  be  shown  that  they  are  almost  as  dif- 
ferent as  sugar  and  vinegar;  I would,  however,  invite 
them  to  lay  aside  their  cider  this  year,  and  try  the 
plan  of  boiling  down  the  juice  of  the  apple,  that  has 
not  been  exposed  to  the  air  by  grinding  and  pressing. 
Last  autumn  I placed  a number  of  bushels  of  apples 
in  two  large  brass  kettles,  with  water  just  enough  to 
steam  them;  when  they  had  boiled  soft,  I turned 
them  into  a new  splinter  basket  containing  some 
straw,  and  placed  on  them  a barrel  head,  and  a heavy 
weight.  The  juice  was  caught  in  a tub.  This  was 
repeated  until  I had  juice  enough  to  fill  up  the  ket- 
tles, when  I commenced  boiling  it  down,  and  attended 
to  it  strictly,  frequently  skimming  it,  till  it  became 
of  the  consistence  of  cane  molasses.  The  native  acids 
of  the  fruit  imparted  a peculiar  flavor,  otherwise  it 
could  hardly  be  distinguished  from  the  syrup  of  the 
cane.  It  was  used  in  my  family  for  making  sweet- 
meats, for  sweetening  pies,  for  dressing  on  puddings 
and  griddle  cakes,  and  a variety  of  other  purposes. 
The  cost  of  making  it  is  very  trifling,  and  the  means 
are  within  the  reach  of  every  farmer. 


COOKERY. 


239 


APPLE  BUTTER. 

To  make  this  article  according  to  German  custom, 
the  host  should,  in  the  autumn,  invite  his  neighbors 
to  make  up  an  apple-butter  party.  Being  assembled, 
let  three  bushels  of  fair  sweet  apples  be  pared,  quar- 
tered, and  the  cores  removed : meanwhile  let  two  bar- 
rels of  clear  new  cider  be  boiled  down  to  one-half; 
when  this  is  done  commit  the  prepared  apples  to  the 
cider,  and  henceforth  let  the  boiling  go  on  briskly 
and  systematically.  But  to  accomplish  the  main  de- 
sign, the  party  must  take  turns  at  stirring  the  con- 
tents without  cessation,  that  they  do  not  become 
attached  to  the  side  of  the  kettle,  and  be  burned. 
Let  this  stirring  go  on  till  the  amalgamated  cider  and 
apples  become  as  thick  as  hasty  pudding ; then  throw 
in  seasoning  of  pulverized  allspice,  when  it  may  be 
considered  as  finished,  and  committed  to  pots  for 
future  use.  This  is  apple  butter,  and  will  keep  sweet 
for  many  years. 

APPLE  JELLY. 

Pare,  quarter,  and  core  any  quantity  of  fine,  sound 
apples,  cover  them  with  water,  and  boil  them  till 
soft ; take  them  out  and  put  them  into  a sieve,  and 
let  all  the  juice  drain  from  them  into  the  water  thej^ 
were  boiled  in;  then  take  the  parings  and  some  cores, 
cover  with  water  and  boil  them;  then  add  all  the 
liquor  of  both  together,  and  boil  to  a good  syrup ; 
then  add  one  pound  of  sugar  to  one  pint  of  syrup, 
and  boil  fifteen  or  twenty  minutes. 

PEACH  JELLY. 

Wipe  the  down  well  off‘  your  peaches,  which  should 
be  free-stones,  and  not  too  ripe,  and  cut  them  in 


240 


COOKERY. 


quarters,  crack  the  stones,  and  break  the  kernels 
small;  put  the  peaches  and  kernels  into  a covered 
jar,  set  them  in  boiling  water,  and  let  them  boil  till 
they  are  soft;  strain  them  through  a jelly-bag  until 
all  the  juice  is  squeezed  out;  allow  a pint  of  loaf- 
sugar  to  a pint  of  juice ; put  the  sugar  and  juice  into 
a preserving-kettle,  and  boil  them  twenty  minutes, 
skimming  very  carefully;  put  the  jelly  warm  into 
glasses,  and  when  cold  tie  them  up.  Papers  laid  on 
the  preserves,  wet  with  brandy,  help  to  keep  them  in 
good  condition. 

PEACH  SWEETMEATS. 

To  one  pound  of  peaches  put  half  a pound  of  good 
brown  sugar,  with  half  a pint  of  water  to  dissolve  it, 
first  clarifying  it  with  an  egg;  then  boil  the  peaches 
and  sugar  together,  skimming  the  egg  ofl*,  which  will 
rise  on  the  top  till  it  is  the  thickness  of  a jelly.  If 
you  wish  to  do  them  whole,  do  not  peel  them,  but  put 
them  into  boiling  water  and  give  them  a boil.  Then 
take  them  out,  and  wipe  them  dry.  Pears  are  done 
in  the  same  way. 

TO  PRESERVE  GREEN  FIGS. 

The  figs  may  be  gathered  when  they  have  got 
their  growth,  and  when  they  begin  to  turn  ripe.  Put 
them  in  a sieve,  and  pour  boiling  water  over  them  to 
stand  about  an  hour;  then  weigh  the  sugar,  and 
allow  pound  for  pound;  put  them  in  a kettle,  and 
boil  with  the  syrup ; then  take  them  out,  and  put 
them  into  dishes  in  the  sun;  boil  the  syrup  down, 
put  the  figs  back,  and  let  them  boil  a short  time. 


COOKERY. 


241 


TO  PRESERVE  TOMATOES. 

Take  good  ripe  tomatoes ; peel  them,  and  preserve 
them  with  good  brown  or  loaf-sugar,  as  peaches  or 
other  fruit.  If  not  peeled,  they  burst,  and  do  not 
maintain  the  consistence  so  much  desired  by  house- 
keepers, though  they  are  good  without  peeling. 


TOMATO  FIGS. 

Pour  boiling  water  on  the  tomatoes,  in  order  to 
remove  the  skin ; then  weigh,  and  place  them  in  a 
stone  jar,  with  as  much  sugar  as  you  have  tomatoes, 
and  let  them  remain  two  daj^s ; pour  off  the  syrup, 
boil  and  skim,  until  the  scum  ceases  to  rise.  After 
this  is  repeated  three  times,  they  are  fit  to  dry,  if  the 
weather  is  good ; if  not,  let  them  remain  in  the  syrup 
until  drying  weather.  Then  place  on  earthen  plates 
or  dishes,  put  them  in  the  sun,  and  they  will  be  dry 
in  about  a week;  after  which,  pack  them  down  in 
small  wooden  boxes,  with  white  sugar  between  each 
layer. 


HOW  TO  PRESERVE  QUINCES  WHOLE. 

Take  the  weight  of  your  quinces  in  sugar,  and  put 
a pint  of  water  to  a pound  of  sugar ; make  it  into  a 
syrup,  and  clarify  it;  then  core  your  quinces,  and 
pare  them,  and  put  them  into  your  syrup,  and  let  it 
boil  till  it  be  all  clear;  then  put  in  three  spoonsful  of 
jell}^;  which  must  be  made  thus:  — Over-night  lay 
your  quince  kernels  in  water;  then  strain  them,  and 
put  them  into  your  quinces,  and  let  them  have  but 
one  boil  afterward. 

21 


242 


COOKERY. 


QUINCE  JELLY. 

Put  the  quinces  on  in  cold  water;  boil  tender,  and 
to  each  quart  of  juice  add  one  pound  and  a half  of  , 
sugar.  Boil  about  fifteen  minutes,  or  until  it  jellies ; 
it  is  done  when  it  drips  from  the  spoon, 

QUINCE  PRESERVES,  NO.  I. 

Boil  the  quinces,  (after  peeling,)  in  enough  water 
to  cover  them  well ; when  thej  are  perfectly  soft,  lay 
them  on  dishes,  not  touching ; then  take  the  juice  in 
which  they  were  boiled,  strain  it,  and  add  to  each 
pint  three  quarters  of  a pound  of  white  sugar ; boil 
until  it  is  a thick  syrup.  Just  before  taking  it  up, 
put  back  the  fruit,  then  pour  all  out  together  into 
dishes;  and  after  it  has  cooled,  put  it  up  in  jars, 
which  should  hold  not  more  than  one  quart;  cork 
and  seal  tightly. 

QUINCE  PRESERVES,  NO.  II. 

Boil  the  quinces  in  clear  water  until  they  are  soft, 
then  peel  and  core  them ; take  their  weight  in  sugar; 
put  alternately  a layer  of  fruit  and  sugar  in  an 
earthen  vessel,  and  let  it  remain  several  hours,  or 
long  enough  for  plenty  of  syrup  to  be  formed.  Add 
two  tumblers-full  of  water  to  every  two  pounds  of 
fruit;  then  put  all  together  into  a kettle  and  boil  it 
until  the  fruit  is  about  half  done.  Take  it  carefully 
out  of  the  syrup,  spread  it  on  dishes,  and  sun  it 
several  days;  then  boil  the  syrup  once  more,  until  it 
is  as  thick  as  you  vdsh  it;  and  a few  minntes  before 
it  is  taken  up,  put  the  fruit  in  it  to  boil  until  quite 
soft. 


COOKERY. 


243 


TO  PRESERVE  STRAWBERRIES  WHOLE. 

Take  equal  weights  of  the  fruit  and  refined  sugar ; 
lay  the  former  in  a large  dish,  and  sprinkle  half  the 
sugar  in  fine  powder  over ; give  a gentle  shake  to  the 
dish,  that  the  sugar  may  touch  the  under  sides  of  the 
fruit.  Next  day  make  a thin  syrup  with  the  re- 
mainder of  the  sugar,  and  instead  of  water  allow  one 
pint  of  red  currant-juice  to  every  pound  of  straw- 
berries. In  this  simmer  them  until  sufiiciently  jellied. 

STRAWBERRY  JELLY. 

One  pound  of  picked  strawberries ; press  them 
lightly,  and  put  them  in  four  ounces  of  clear  syrup ; 
cover,  and  let  them  stand  all  night;  strain  through  a 
bag  on  the  following  morning:  meanwhile  clarify 
half  a pound  of  sugar;  when  nearly  clarified,  add  to 
it  a few  drops  of  prepared  cochineal,  to  give  it  a fine 
red  color,  after  which  strain  it  through  a sieve,  and 
add  to  it  an  ounce  of  clarified  isinglass,  the  juice  of 
two  sound  lemons,  and  afterwards  the  fruit.  Stir  the 
jelly  gently,  and  put  it  in  a mold  placed  on  ice. 

To  clarify  isinglass,  take  one  ounce  of  the  best 
Eussia ; cut  it  in  small  pieces ; Avash  it  several  times 
in  clear  warm  water;  let  it  boil  sufiiciently  in  one 
pint  of  soft  w^ater,  taking  care  to  skim  it  well;  w^hen 
it  is  reduced  to  one-half,  strain  through  a napkin  into 
a clean  vessel.  The  sugar  and  isinglass  should  only 
be  lukewarm  when  you  mix  them.  These  remarks 
apply  to  all  jellies  of  this  kind. 

PINE-APPLE  JELLY. 

Take  a fine  ripe  pine-apple,  cut  it  small,  and  strain 
the  juice  through  a hair-sieve;  then  throw  it  into  the 


244 


COOKERY. 


boiling  syrup,  let  it  boil  up,  and,  when  nearly  cold, 
strain  it  through  a silk  sieve.  Add  the  juice  of  two 
fine  lemons,  and  an  ounce  of  clarified  isinglass. 
Proceed  as  in  strawberry  jelly. 

TO  PRESERVE  RASPBERRIES. 

Pick  your  raspberries  in  a dry  day,  just  before  they 
are  fully  ripe ; lay  them  in  a dish  ; beat  and  sift  their 
weight  of  fine  sugar,  and  strew  it  over  them.  To 
every  quart  of  raspberries  take  a quart  of  red  currant 
jelly,  and  put  to  it  its  weight  of  fine  sugar;  boil  and 
skim  it  well.  Then  put  in  your  raspberries,  and  give 
them  a scald.  Take  them  off,  and  let  them  stand 
two  hours.  Then  set  them  on  again,  and  scald  until 
they  look  clear. 

RASPBERRY  JAM. 

Take  a pint  of  currant-jelly,  and  a (|uart  of  rasp- 
berries ; bruise  them  well  together,  set  them  over  a 
slow  fire ; keep  stirring  all  the  time  till  it  boils ; let  it 
boil  gently  half  an  hour,  and  stir  it  round  very  often, 
to  keep  it  from  sticking,  and  rub  it  through  a 
colander;  pour  it  into  your  jar,  covering  it  tight:  it 
will  keep  for  a year  or  two,  and  have  the  full  flavor 
of  the  raspberry. 

TO  PRESERVE  GRAPES. 

Get  some  fine  grapes,  not  over-ripe,  and  pick  out 
all  the  specked  ones.  Put  them  in  a jar,  with  a 
quarter  of  a pound  of  sugar-candy,  and  fill  the  jar 
with  French  brandy.  Tie  them  down  close,  and 
keep  them  in  a dry  place.  You  may  do  cherries  the 
same  way. 


COOKERY. 


245 


PRESERVED  CRAB-APPLES. 

Wash  your  fruit,  cover  the  bottom  of  your  pre- 
serving-kettle with  grape-leaves,  put  in  the  apples, 
hang  them  over  the  fire,  with  a very  little  water,  and 
cover  them  closely:  do  not  allow  them  to  boil,  but 
let  them  simmer  gently  till  they  are  yellow.  Take 
them  out,  and  spread  them  on  a large  dish  to  cool, 
pare  and  core  them,  put  them  again  into  the  kettle, 
with  fresh  vine-leaves  under  and  over  them,  and  a 
very  little  water ; hang  them  over  the  fire  till  they 
are  green,  not  letting  them  boil ; take  them  out,  weigh 
them,  and  allow  a pound  of  loaf-sugar  to  a pound  of 
crab-apples,  put  to  the  sugar  just  water  enough  to 
dissolve ; when  it  is  all  melted,  put  it  on  the  fire,  and 
boil  and  skim  it,  then  put  in  your  fruit,  and  boil  the 
apples  till  they  are  quite  clear  and  soft.  Put  them 
in  jars,  and  pour  the  warm  liquor  over  them;  when 
cold,  tie  them  up  with  brandy  paper. 

PRESERVED  CRANBERRIES. 

Wash  your  cranberries,  weigh  them,  and  to  each 
pound  allow  a pound  of  loaf-sugar,  dissolve  the  sugar 
in  a very  little  water,  (about  half  a pint  of  water  to  a 
pound  of  sugar,)  and  set  it  on  the  fire  in  a preserving 
kettle;  boil  it  near  ten  minutes,  skimming  it  well; 
then  put  in  your  cranberries  and  boil  them  slowly  till 
they  are  quite  soft,  and  of  a fine  color.  Put  them 
warm  into  your  jars  or  glasses,  and  tie  them  up  with 
brandy  paper  when  cold : when  opened  for  use,  they 
should  be  tied  up  again  immediately,  as  exposure  to 
the  air  spoils  them. 

21* 


246 


COOKERY. 


PRESERVED  PINEAPPLE. 

Pare  your  pineapples,  and  cut  them  in  thin  round 
slices;  weigh  the  slices,  and  to  each  pound  allow  a 
pound  of  loaf-sugar;  dissolve  the  sugar  in  a very 
small  quantity  of  water,  stir  it,  and  set  it  over  the  fire 
in  a preserving-kettle ; boil  it  ten  minutes,  skimming 
it  well ; then  put  in  it  the  pineapple  slices,  and  boil 
them  till  they  are  clear  and  soft,  but  not  till  they 
break — about  half  an  hour,  or  perhaps  less  time,  will 
suffice.  Let  them  cool  in  a large  dish  or  pan  before 
you  put  them  into  your  jars,  which  you  must  do 
carefully,  lest  they  break.  Pour  the  syrup  over  them, 
and  tie  them  up  with  brandy  paper. 

TO  CLARIFY  SUGAR  FOR  PRESERVES. 

Break  as  much  as  is  required  in  large  lumps,  and 
put  a pound  to  a half-pint  of  water  in  a bowl,  and  it 
will  dissolve  better  than  when  broken  small.  Set  it 
over  the  fire,  and  add  the  white  of  an  egg  well  beaten, 
let  it  boil  up,  and  when  ready  to  run  over,  pour  a 
little  cold  water  in  it  to  give  it  a check ; but  when  it 
rises  the  second  time,  tal£e  it  ofi*  the  fire,  and  set  it  by 
in  the  pan  a quarter  of  an  hour,  during  which  the 
foulness  will  sink  to  the  bottom,  and  leave  a black 
scum  on  the  top,  which  take  off  gently  with  a skim- 
mer, and  pour  the  syrup  into  a vessel  very  quickly 
from  the  sediment. 


COOKERY. 


247 


PREPARATIONS  FOR  THE  SICK. 

ARROW-ROOT. 

Mix  a dessert  spoonful  of  arrow-root  with  sufficient 
cold  water  to  form  a soft  paste ; rub  it  till  quite  smooth, 
and  add  by  degrees  half  a pint  of  boiling  water,  stir- 
ring it  briskly.  Boil  for  a minute  or  two,  and  when 
removed  from  the  fire,  add  a tablespoonful  of  sherry 
or  other  white  wine  where  wine  can  be  allowed,  with 
a little  grated  nutmeg  or  lemon-peel,  and  sugar  to 
the  taste.  For  young  children,  milk  should  be  used 
instead  of  water,  and  the  wine  omitted : it  is  also 
more  nourishing  in  this  form  for  those  invalids  with 
whom  milk  agrees. 


SAGO. 

"Wash  an  ounce  of  pearl  sago  in  cold  water;  then 
boil  it  gently  in  a pint  of  fresh  water,  stirring  it  fre- 
quently till  dissolved.  It  may  be  fiavored  with  wine, 
spices  and  sugar  as  directed  for  arrow-root.  For  chil- 
dren, consumptives  and  debilitated  patients,  it  may 
be  made  with  milk  instead  of  water.  The  common 
sago,  being  in  larger  grains,  requires  more  time  to 
dissolve ; and  is  usually  steeped  some  hours  before 
boiling  it. 

TAPIOCA. 

Is  prepared  as  sago,  but  is  more  nourishing  when 
made  with  milk. 


248 


C 0 0 K E E Y. 


BEEF  TEA. 

Take  of  lean  beef,  cut  in  shreds,  one  pound ; water, 
one  quart.  Boil  for  twenty  minutes,  removing  any 
scum  that  arises.  When  cold,  strain  it.  Take  half 
a pound  of  good  rump-steak;  cut  it  into  thin  slices, 
spread  these  into  a hollow  dish ; sprinkle  with  a little 
salt,  and  pour  over  the  whole  a pint  of  boiling  water. 
Cover  the  dish  and  place  it  near  the  fire  for  half  an 
hour ; then  boil  fifteen  minutes,  and  strain  through  a 
sieve.  This  tea  should  be  weakened,  for  invalids, 
with  boiling  water. 

ESSENCE  OF  BEEF. 

Take  of  lean  beef,  sliced,  a sufficient  quantity  to 
fill  the  body  of  a porter-bottle,  cork  up  loosely,  and 
place  it  in  a pot  of  cold  water,  attaching  the  neck,  by 
means  of  a string,  to  the  handle  of  the  pot.  Boil 
from  one  and  a half  to  two  hours,  then  pour  off  the 
liquid,  and  strain  it.  To  this  preparation  may  be 
added  spices,  salt,  wine,  brandy,  &c.,  according  to  the 
taste  of  the  patient,  and  nature  of  the  disease. 

MUTTON  TEA. 

Take  one  pound  of  good  mutton,  freed  from  the 
fat,  and  cut  into  thin  slices ; pour  over  it  a pint  and 
a half  of  boiling  water,  in  the  same  manner  as 
directed  for  beef  tea ; but  it  requires  to  be  boiled  for 
half  an  hour  previous  to  straining.  If  the  invalid 
desires  the  addition  of  barley,  an  ounce  of  clean  pearl 
barley,  washed  and  macerated  in  boiling  water  for  an 
hour,  may  be  boiled  with  the  mutton  tea,  and  the  un- 
dissolved barley  separated  by  straining. 


COOKERY. 


249 


CHICKEN  WATER,  NO.  I. 

Take  half  a chicken,  divested  of  all  fat,  and  break 
the  bones;  add  to  this,  a half-gallon  of  water,  boil 
for  half  an  hour ; pour  off,  and  season  with  salt  and 
pepper. 

CHICKEN  WATER,  NO.  II. 

Take  a small  chicken,  free  it  from  the  skin,  and 
from  all  the  fat  between  the  muscles ; divide  it  length- 
wise into  halves ; remove  the  lungs,  liver,  &c.,  then 
cut  it,  bones  and  muscles,  into  thin  slices ; put  these 
into  a pan  with  a sufficient  quantity  of  salt ; add  a 
quart  of  boiling  water,  cover  the  pan,  and  simmer 
slowly,  for  two  hours.  Strain  through  a fine  sieve. 

CHICKEN  PANADA. 

Take  the  white  meat  of  a boiled  or  roasted  fowl 
from  the  skin,  and  cut  it  into  small  pieces;  pound 
them  in  a mortar,  with  an  equal  quantity  of  stale 
bread,  and  a sufficiency  of  salt,  adding  gradually  the 
water  in  which  some  of  the  chicken  has  been  boiled, 
or  some  beef-tea,  until  the  whole  forms  a fluid  paste ; 
put  this  into  a pan,  and  boil  ten  minutes,  continually 
stirring. 

VEGETABLE  BROTH. 

Take  two  potatoes,  one  carrot,  one  turnip,  and  one 
onion ; slice  and  boil  them  in  a quart  of  water  for  an 
hour,  adding  water  from  time  to  time,  to  keep  up  the 
original  quantity;  flavor  with  salt,  and  a small  por- 
tion of  pot-herbs,  and  strain.  When  allowable  to  a 
patient,  add  a small  quantity  of  mushroom-catsup. 


250 


COOKERY. 


LIGHT  BREAD  SOUP. 

Boil  in  a saucepan  a pint  of  water,  to  which  add 
an  egg  well  beaten,  two  slices  of  bread,  toasted  brown, 
a teacup  of  sweet  milk,  a little  butter,  and  salt  and 
pepper  to  the  taste. 

MILK  PORRIDGE. 

Make  a fine  gruel  of  half  grits,  well  boiled ; strain 
ofiF,  and  add  either  cold  or  warm  milk,  as  preferred. 
Serve  with  toast. 

FRENCH  MILK  PORRIDGE. 

Stir  some  oatmeal  and  water  together ; let  it  stand 
till  it  gets  clear,  and  pour  oif  the  water ; then  pour 
fresh  water  upon  it ; stir  it  well ; let  it  stand  till  next 
day ; strain  through  a fine  sieve,  and  boil  the  water, 
adding  milk  while  boiling.  The  proportion  of  water 
must  be  small.  This,  with  toast,  is  a good  breakfast 
for  weak  persons. 

PANADA. 

Stale  bread,  one  ounce;  cinnamon,  one  drachm; 
water,  one  pint ; cover,  and  let  it  stand  for  an  hour ; 
then  beat  it  up,  and  let  it  boil  for  ten  minutes,  adding 
a little  grated  nutmeg  and  sugar.  Wine  may  be 
added,  if  desired. 

PANADA. 

Boil  a pint  of  new  milk;  add  to  it  half  a dozen 
crackers,  two  or  three  spoonsful  of  good  Sherry 
wine,  and  some  grated  nutmeg.  The  wine  should 
not  be  added  until  the  milk  has  been  taken  off  the 
fire. 


COOKERY. 


251 


BOILED  FLOUR. 

Take  of  fine  fiour  a pound ; tie  it  up  in  a linen 
cloth,  as  tightly  as  possible ; and  after  frequently  dip- 
ping it  into  cold  water,  dredge  the  outside  with  flour, 
till  a crust  is  formed  around  it  whilst  boiling.  Boil 
for  a long  time,  and  permit  to  cool,  when  it  will  be- 
come a dry,  hard  mass.  This  is  to  be  grated,  and 
prepared  like  arrow-root.  It  is  a good  diet  for  chil- 
dren in  diarrhoea,  &c. 

BISCUIT  JELLY. 

"White  biscuits,  four  ounces,  to  be  boiled  in  two 
quarts  of  water,  down  to  one  quart,  and  strain  and 
evaporate  to  one  pint ; add  one  pound  of  white  sugar, 
four  ounces  of  port-wine,  and  one  drachm  of  cinna- 
mon-water ; the  whole  to  be  well  mixed.  It  has  been 
found  useful  for  debility  of  the  digestive  organs. 

BREAD  JELLY. 

Cut  a French  roll  into  slices ; toast  these  on  both 
sides,  and  boil  in  a quart  of  water  until  the  whole 
forms  a jelly,  adding  more  water  if  required ; strain 
and  flavor.  This  is  nutritious,  and  may  be  made  more 
so  by  using  broth,  wholly  deprived  of  fat,  instead  of 
water. 

RICE  JELLY. 

This  is  one  of  the  most  nourishing  preparations  of 
rice  for  invalids.  It  is  thus  made : — Boil  a quarter 
of  a pound  of  rice-flour,  with  half  a pound  of  loaf- 
sugar,  in  a quart  of  water,  till  the  whole  becomes  one 
glutinous  mass;  tlion  strain  off*  the  jelly,  and  let  it 
stand  to  cool. 


252 


COOKERY. 


CALF’S  FOOT  JELLY. 

Take  the  feet  of  two  calves,  and  add  to  them  one 
gallon  of  water,  and  boil  down  to  one  quart ; strain, 
and  when  cold  remove  the  fat ; then  add  the  whites 
of  six  or  eight  eggs,  well  beaten ; a pint  of  wine ; 
half  a pound  of  loaf-sugar ; the  juice  of  four  lemons, 
and  mix  w^ell.  Boil  for  a few  minutes,  constantly 
stirring ; then  strain  through  a flannel  bag.  The  wine 
may  be  omitted,  if  desirable. 

ICELAND  MOSS. 

Infuse  an  ounce  of  picked  Iceland  moss,  for  fifteen 
minutes,  in  half  a pint  of  hot  water ; strain  ofl‘  the 
water,  and  boil  the  moss  in  a quart  of  fresh  milk  till 
reduced  to  a pint  and  a half.  Cool  it  in  something 
that  will  give  the  jelly  a pretty  form.  The  flavor  is 
much  improved  by  eating  with  fruit  jelly — quince  or 
apple — if  admissible,  for  a patient.  This  dish  is  both 
nice  and  ornamental  for  a dessert  or  supper. 

AN  AGREEABLE  BEVERAGE  FOR  A SICK  PERSON. 

Break  up  half  a dozen  hard  biscuits  or  crackers  in 
an  earthen  bowl ; set  it  on  a trivet  with  warm  embers 
under  it,  and  pour  boiling  water  on  the  mixture  until 
the  bread  is  covered,  and  the  water  not  too  thick; 
leave  it  over  the  fire  two  or  three  minutes,  adding 
sugar,  allspice,  and  a little  Sherry  wine;  add  an  egg, 
if  desired,  to  be  beaten  in  the  bowd  first,  adding  the 
water  gradually ; then  the  crackers,  spices,  &c. 


COOKERY. 


253 


TOAST  WATER. 

Toast  thoroughly  a slice  of  stale  bread ; put  it  into 
a jug,  and  pour  over  it  a quart  of  water,  which  has 
been  boiled  and  cooled,  and  in  tw^o  hours  pour  off.  A 
small  piece  of  orange  or  lemon-peel,  put  into  the  jug 
with  the  bread,  improves  the  flavor  greatly.  This 
forms  a good  drink  in  febrile  affections. 

APPLE  WATER. 

Slice  two  large  apples,  and  pour  over  them  a pint 
of  boiling  water ; let  it  stand  for  an  hour,  and  pour 
oft‘.  If  necessary,  sweeten  with  a little  white  sugar. 
It  is  also  prepared  by  boiling,  for  an  hour,  ten  ounces 
of  sliced  apples  in  two  pints  of  water,  and  straining. 

LEMON-PEEL  WATER. 

Take  the  rind  of  one  lemon,  and  half  an  ounce  of 
reflned  loaf-sugar;  put  them  into  ajar,  and  pour  over 
them  a quart  of  boiling  water.  When  cold,  pour  off 
the  fluid,  and  add  a tablespoonful  of  lemon-juice.  If 
wine  be  not  improper  for  the  invalid,  a glass  of  Sherry 
may  be  added,  instead  of  the  lemonquice. 

BRAN  TEA. 

Fresh  wheat  bran,  one  pound ; water,  three  quarts; 
boil  down  to  one  quart,  strain,  and  add  sugar,  honey, 
or  molasses,  according  to  the  taste  of  the  patient. 

WINE  WHEY. 

Boil  a pint  of  milk,  and  put  to  it  a glass  of  white 
wine ; set  it  over  the  Are  till  it  just  boils  again ; then 
set  it  off  till  the  curd  has  settled ; then  strain  it,  and 
sweeten  to  the  taste. 

22 


254 


COOKERY. 


RENNET  WHEY. 

Warm  a pint  of  milk,  but  do  not  let  it  get  too  hot, 
or  it  will  spoil  the  taste  of  the  whey ; wash  the  salt 
from  a piece  of  rennet  the  size  of  a silver  dollar,  and 
put  it  in  the  milk ; when  it  turns,  take  out  the  rennet, 
wash  and  put  it  in  a cup  of  water,  and  it  will  do  to 
use  again  to  make  whey.  If  you  have  rennet  iu  a 
bottle  of  wine,  two  teaspoonsful  of  it  wdll  make  a 
quart  of  whey ; but  if  the  invalid  has  fever,  it  is  best 
to  make  it  without  wine. 

MULLED  WINE. 

Beat  together  an  egg,  a glass  of  wine,  and  a spoon- 
ful of  sugar ; pour  on  it  half  a pint  of  water ; stir  all 
the  time  to  keep  it  firm ; and  when  you  pour  it  in  a 
tumbler  grate  a little  nutmeg  over  it. 

CHOCOLATE. 

To  make  a cup  of  chocolate,  grate  a large  teaspoon- 
ful in  a mug,  and  pour  a teacup  of  boiling  water  on 
it;  let  it  stand  covered  by  the  fire  a few  minutes, 
when  you  can  put  iu  sugar  and  cream  ready  to  drink. 


BEYEEAGES. 


ACIDULATED  RASPBERRY  SYRUP. 

Put  six  pounds  of  raspberries  into  a china  or  glass 
bowl,  with  a quart  of  water,  in  which  has  been  dis- 
solved two  and  a half  ounces  of  tartaric  or  citric  acid, 
and  let  it  remain  twenty-four  hours.  Then  strain  it, 
taking  care  not  to  bruise  the  fruit.  To  each  pint  of 
clear  liquor,  add  one  and  a half  pounds  of  pounded 
loaf-sugar,  and  stir  it  with  a silver  spoon  till  dissolved. 
Leave  it  for  a few  days ; then  bottle  it  close.  A little 
of  this  syrup  forms  a refreshing  drink  in  warm 
weather. 

Acidulated  strawberry  syrup  is  made  in  the  same 
way,  using  only  two  ounces  of  citric  acid. 

RASPBERRY  BRANDY. 

Scald  the  fruit  in  a stone  jar  set  in  a kettle  of 
water,  or  on  a hot  hearth.  When  the  juice  wdll  run 
freeljq  strain  it  without  pressing.  To  every  quart  of 
juice  allow  one  pound  of  loaf-sugar.  Boil  it  up  and 
skim.  When  quite  clear,  pour  out;  and  when  cold, 
add  an  equal  quantity  of  brandy.  Shake  them  well 
together,  and  bottle. 


(255) 


256 


BEVERAGES. 


BLACKBERRY  CORDIAL,  NO.  I. 

To  each  pound  of  blackberries  allow  half  a pound 
of  sugar.  After  putting  the  blackberries  and  sugar 
(well  mixed)  into  a large  jar,  cover  them  with  good 
brandy.  Add  a few  cloves,  and  allspice.  In  three 
weeks  pour  off  the  liquor,  and  bottle  and  cork  tightly. 

BLACKBERRY  CORDIAL,  NO.  II. 

Put  one  gallon  of  best  brandy  in  a three-gallon 
keg ; fill  up  with  blackberries ; cork  and  set  it  away 
for  three  months.  Then  pour  ofi*  and  measure  the 
liquor.  To  every  quart,  add  a half-pound  of  sugar, 
one  pint  of  good  wine,  and  one  pint  of  water.  Bottle, 
and  cork  tight.  It  will  be  ready  for  use  in  six  weeks. 

BLACKBERRY  WINE,  NO.  I. 

To  one  gallon  of  clear  blackberry  juice,  add  one 
quart  of  water,  and  three  pounds  of  white  sugar. 
Mix  well  together,  and  put  the  mixture  into  an 
earthen  or  wooden  vessel,  which  should  be  kept 
almost  full.  Skim  well  every  twentj^-four  hours  until 
it  is  done  fermenting,  which  will  be  in  about  a month ; 
then  bottle,  and  cork  tightly.  Lay  the  bottles  down 
on  the  sides,  in  a cool  dry  place.  This  is  a receipt 
that  can  be  fully  relied  on,  if  the  directions  are  pro- 
perly attended  to. 

» 

BLACKBERRY  WINE,  NO.  II. 

To  one  quart  of  blackberry  juice,  add  one  pint  of 
water,  and  three-quarters  of  a pound  of  sugar.  Make 
as  directed  above. 


BEVERAGES. 


257 


BLACKBERRY  SYRUP. 

This  syrup  is  said  to  be  a specific  for  the  summer 
complaint.  From  a teaspoouful  to  a wine-glass,  ac- 
cording to  the  age  of  the  patient,  must  be  given  at 
intervals  till  relieved. 

How  to  make  it:  — To  two  quarts  of  juice  of 
blackberries,  add  one  pound  of  loaf-sugar,  half  an 
ounce  of  nutmegs,  half  an  ounce  of  cinnamon  pulver- 
ized, one-quarter  of  an  ounce  of  cloves,  one-quarter 
of  an  ounce  of  allspice,  pulverized ; boil  together  for 
a short  time,  and  when  cold  add  a pint’  of  fourth- 
proof  French  brandy. 

ORANGE  WINE. 

Of  sugar  twenty-three  pounds,  water  ten  gallons ; 
boil,  and  clarify  with  the  white  of  six  eggs ; pour  the 
boiling  liquor  upon  the  parings  of  one  hundred 
oranges;  add  the  strained  juice  of  these  oranges  and 
six  ounces,  or  half-pint  of  good  fresh  yeast;  let  it 
work  for  three  or  four  days ; then  strain  it  into  a bar- 
rel ; bung  it  up  loosely.  In  a month  add  four  pounds 
of  brandy,  and  in  three  months  it  will  be  fit  to  drink. 
Wines  may  also  be  made  of  blackberries,  and  other 
English  fruits,  upon  the  same  principles.  The  above 
are  the  methods  generally  employed ; but  most  per- 
sons have  peculiar  ways  of  proceeding,  which  may  in- 
deed be  varied  to  infinity,  and  so  as  to  produce  at 
pleasure  a sweet  or  dry  wine,  the  sweet  not  being  so 
thoroughly  fermented  as  the  dry.  The  addition  of 
brandy  destroys  the  proper  fiavor  of  the  wine,  and  it 
is  better  to  omit  it  entirely  (except  for  elder  or  port 
wine,  whose  fiavor  is  so  strong  that  it  cannot  well  be 
22* 


258 


BEVERAGES. 


injured),  and  to  increase  the  strength  by  augmenting 
the  quantity  of  the  raisins  or  sugar.  In  general,  the 
must  for  wines  ought  to  be  made  of  six  pounds  of 
raisins,  or  four  pounds  of  sugar  to  the  gallon,  allow- 
ing for  that  contained  in  the  fruit. 

ORANGE  SYRUP. 

This  syrup,  so  easily  made,  can  be  used  so  con- 
stantly with  advantage,  that  no  housekeeper  should 
be  without  it.  Select  ripe  and  thin-skinned  fruit, 
squeeze  the  juice  through  a sieve.  To  every  pint  add 
a pound  and  a half  of  powdered  sugar.  Boil  it  slowly, 
and  skim  as  long  as  any  scum  arises.  Then  take  it 
off*  let  it  grow  cold,  and  bottle  it,  taking  care  to 
secure  the  corks  well.  Two  tablespoonsful  of  this 
syrup,  mixed  in  melted  butter,  make  an  excellent 
sauce  for  plum  or  batter  pudding.  It  also  imparts  a 
fine  flavor  to  custards. 

CURRANT  WINE. 

To  each  gallon  of  currant  juice,  add  two  gallons  of 
water,  and  to  each  gallon  of  the  mixture,  add  three 
and  a half  pounds  of  good  brown  sugar,  and  put  into 
good  barrels.  After  it  has  done  fermenting,  it  should 
be  bunged  tightly  for  two  or  three  weeks;  then  it 
should  be  racked  off,  and  put  into  clean  strong  casks. 
If  you  wish  to  give  it  more  body,  add  to  each  barrel, 
after  it  has  been  racked  off,  one  gallon  of  good 
French  brandy. 

Gooseberry  wine  may  also  be  made  in  the  same 
manner. 


BEVERAGES. 


259 


PARSNIP  WINE. 

Wine  made  of  parsnip-root  approaches  nearer  to 
the  Malmsley  of  Madeira  and  the  Canaries  than  any 
other  wine.  It  is  made  with  little  expense  or  trouble, 
and  only  requires  to  be  kept  a few  years  to  make  it 
agreeable  to  the  palate  as  it  is  wholesome  to  the  body. 
To  every  four  pounds  of  parsnips,  cleaned  and  quar- 
tered, put  one  gallon  of  water ; boil  them  till  they  are 
quite  tender ; drain  them  through  a sieve,  but  do  not 
bruise  them,  as  no  remedy  would  clear  them  after 
wards.  Pour  the  liquor  into  a tub,  and  to  each  gal- 
lon add  three  pounds  of  loaf-sugar,  and  half  an  ounce 
of  crude  tartar.  When  cooled  to  the  temperature  of 
75  degrees,  put  in  a little  new  yeast ; let  it  stand  four 
days  in  a warm  room ; then  turn  it.  The  mixture 
should,  if  possible,  be  fermented  in  a temperature  of 
60  degrees.  September  and  March  are  the  best  sea- 
sons for  making  the  wine.  When  the  fermentation 
has  subsided,  bung  down  the  cask,  and  let  the  wine 
stand  at  least  tAvelve  months  before  bottling. 

GINGER  WINE. 

Of  bruised  ginger  twelve  pounds,  water  ten  gallons. 
Boil  for  half  an  hour;  add  tw^enty-eight  pounds  of 
sugar;  boil  till  dissolved;  then  cool,  and  put  the 
liquor  along  with  fourteen  lemons  sliced,  and  three 
pints  of  good  French  brandy ; add  a little  yeast,  and 
ferment;  bung  it  up  for  three  months,  and  then 
bottle  it. 

MODE  OF  REFINING  WINE  AND  CIDER. 

Take  new,  s^veet  skim-milk,  drawn  at  night  and 
skimmed  the  following  morning,  or  morning’s  milk, 


260 


BEVERAGES. 


skimmed  at  night,  one  pint  to  a quarter-cask;  pour 
it  into  the  liquor  to  be  refined,  the  coldest  weather  in 
the  winter,  and  stir  it  up  thoroughly,  to  incorporate  it 
completely;  let  it  settle,  and  your  work  is  done.  The 
liquor  will  be  pure  and  fine,  and  will  have  a peculiar 
richness  imparted  to  it  by  the  process. 

METHEGLIN. 

Of  honey  fifty  pounds,  boiling  water  a sufficient 
quantity  to  fill  a thirty -two  gallon  cask ; stir  it  well 
for  a day  or  two;  add  yeast,  and  ferment.  Some 
boil  the  honey  in  the  water  for  an  hour  or  two,  but 
this  hinders  its  due  fermentation. 

MEAD. 

Take  ten  gallons  of  water,  two  gallons  of  honey, 
and  a handful  of  raced  ginger;  then  take  two  lemons, 
cut  them  in  pieces,  and  put  them  into  it ; boil  it  very 
well ; keep  skimming  it ; let  it  stand  all  night  in  the 
same  vessel  you  boil  it  in.  The  next  morning  barrel 
it  up,  with  two  or  three  spoonsful  of  good  yeast.  In 
two  or  three  weeks  after,  you  may  bottle  it. 

HOP  BEER. 

For  half  a barrel  of  beer,  take  half  a pound  of  hops 
and  half  a gallon  of  molasses.  Boil  the  hops,  adding 
to  them  a teacupful  of  powdered  ginger,  in  about  a 
pailful  and  a half  of  water ; that  is,  a quantity  sufii- 
cient  to  extract  the  virtue  of  the  hops.  When  suffi- 
ciently boiled  or  brewed,  take  it  up,  and  strain  it 
through  a sieve  into  a tub ; add  the  molasses,  shaking 
or  stirring  it  well  with  a wooden  ladle,  that  it  may  be 
thoroughly  mixed.  Then  put  it  into  your  barrel,  and 


BEVERAGES. 


261 


fill  up  with  water  quite  to  the  bung,  observing  to 
shake  the  barrel  well  afterwards ; the  bung  must  be 
left  open,  to  allow  it  to  work.  You  must  be  careful 
to  keep  it  constantly  filled  up  with  water  whenever  it 
works  over.  When  sufficiently  worked,  it  may  be 
bottled,  adding  a spoonful  of  molasses  to  each  bottle. 

SPRUCE  BEER. 

Put  four  gallons  of  cold  water  into  a keg,  with  one 
head  out;  then,  after  boiling  four  gallons  more,  put 
that  in  also ; add  two  quarts  of  molasses,  or  sweeten 
to  your  taste,  and  one  large  wine-glass  of  the  essence 
of  spruce,  observing  to  stir  them  well  together  for 
several  minutes.  When  about  blood-warm,  add  one 
pint  of  good  yeast,  the  whole  being  well  stirred  toge- 
ther. The  top  should  be  covered  with  the  head,  and 
set  up  carefully  to  work,  and  in  two  days  it  will  be 
fit  to  bottle.  By  packing  the  bottles  away  in  sand  in 
the  cellar,  or  a cool  place,  they  will  be  kept  from 
bursting,  and  in  two  or  three  days  the  wine  will  be 
ripe  for  drinking. 

ANOTHER  METHOD  OF  MAKING  GOOD  BEER. 

Put  two  quarts  of  molasses  into  a keg,  with  eight 
gallons  of  cold  water;  stir  it  well,  and  leave  one 
head  out.  Boil  two  ounces  of  allspice,  two  ounces  of 
ginger,  two  ounces  of  hops,  and  half  a pint  of  Indian- 
meal,  in  four  quarts  of  water,  about  an  hour ; strain 
it  into  the  keg  while  hot,  stirring  it  all  well  toge- 
ther, and  in  twenty-four  hours  it  will  be  fit  for  use, 
or  to  bottle. 


262 


BEVERAGES. 


TAR  BEER  FOR  CONSUMPTION. 

Three  quarts  of  pure  water,  one  quart  of  wheat 
bran,  one  pint  of  tar,  and  half  a pint  of  honey.  Let 
them  simmer,  over  a slow  fire,  for  three  hours,  in  a 
new  stone  vessel;  when  cool,  add  half  a pint  of 
brewer’s  yeast ; let  it  stand  thirty-six  hours,  and  it  is 
fit  for  use.  It  must  be  kept  in  a cool  place.  Take  a 
wine-glassful  before  each  meal. 

GINGER  BEER,  NO.  I. 

Infuse  three  ounces  of  bruised  ginger  in  four  gal- 
lons of  boiling  water,  till  cold.  Strain  through  flan- 
nel. Dissolve  in  the  liquor  five  pounds  of  loaf-sugar, 
and  add  half  a pint  of  solid  yeast,  and  two  and  a half 
ounces  of  cream  of  tartar.  In  cold  weather  it  will  be 
necessary  to  set  the  cask  near  the  fire,  so  as  to  excite 
brisk  fermentation.  As  soon  as  this  subsides,  rack 
off  the  clear  liquor,  return  it  into  the  cask,  previously 
washed  out,  and  allow  it  to  work  for  a day  or  so 
longer.  Then  draw  it  off,  and  bottle  it. 

GINGER  BEER,  NO.  II. 

Ginger,  sliced,  one  ounce;  dried  orange-peel,  half 
an  ounce ; stir  them  in  a bag,  boil  with  a gallon  of 
water,  and  strain.  Add  three-quarters  of  an  ounce 
of  tartaric  acid,  twenty-five  drops  of  essence  of 
lemon,  and  twenty-four  ounces  of  loaf-sugar.  When 
siifliciently  cool,  add  two  tablespoonsful  of  fresh  yeast. 
Let  the  beer  work  for  twelve  hours,  and  bottle  it. 


BEVERAGES. 


2G3 


GINGER  BEER,  NO.  III. 

Ginger,  sliced,  three-quarters  of  an  ounce;  essence 
of  lemon,  rubbed  with  twelve  ounces  of  sugar;  boil- 
ing water,  half  a gallon.  Infuse  till  cold,  and  strain. 
Ferment  as  above,  with  three  or  four  spoonsful  of 
yeast,  and  bottle. 

GINGER  BEER,  NO.  IV. 

Boil  two  and  a half  ounces  of  bruised  ginger,  and 
three  pounds  of  sugar,  in  three  and  a half  gallons  of 
water,  for  twenty  minutes.  Put  into  a large  pan  one 
ounce  of  cream  of  tartar,  and  the  juice  and  rind  of 
two  lemons.  Pour  the  boiling  liquor  over  them,  and 
stir  the  whole  well  together.  When  milk-warm,  add 
one-fourth  of  a pint  of  good  ale  yeast,  cover  it,  and 
let  it  work  for  two  or  three  days,  skimming  it  fre- 
quently ; then  strain  it  through  a jelly-bag  into  a 
cask;  add  half  a pint  of  brandy;  bung  down  closely, 
and  in  two  or  three  weeks  bottle  in  the  usual  way. 

GINGER  BEER,  NO.  V. 

Prepare  a clear  decoction  of  infusion  of  ginger  with 
sugar  and  lemon,  as  above ; but,  instead  of  ferment- 
ing it  with  yeast,  charge  it  strongly  with  carbonic 
acid  gas  by  means  of  a machine. 

IMPERIAL  POP. 

Mix  cream  of  tartar,  three  ounces;  ginger,  one 
ounce;  white  sugar,  twenty-four  ounces;  lemon-juice, 
one  ounce  ; boiling  water,  a gallon  and  a half.  When 
cool,  strain,  and  ferment  with  one  ounce  of  yeast,  and 
bottle. 


264 


BEVERAGES. 


CORN  BEER. 

Boil  one  pint  of  corn,  until  quite  soft,  in  enough 
water  to  cover  it  well,  and  pour  it  into  a jar.  Add  a 
quart  of  syrup  or  good  molasses,  a pint  of  sugar,  a 
quart  of  dried  apples,  two  ounces  of  pulverized  gin- 
ger, a cup  of  solid  yeast  dissolved  in  a little  warm 
water,  and  three  gallons  of  water.  Set  it  in  a warm 
place  in  winter,  and  a cool  place  in  summer.  It  will 
be  fit  for  use  in  a day  or  two. 

PERSIMMON  BEER,  NO.  I. 

It  is  made  as  corn  beer,  with  the  addition  of  the 
persimmons.  Locusts  added,  also,  will  improve  it. 

PERSIMMON  BEER,  NO.  II. 

Take  two-thirds  of  persimmons,  and  one-third  corn 
meal.  Mix  them  well  together,  and  bake  in  loaves, 
till  they  are  firm  and  hard ; they  should  bake  slowlj", 
taking  care  not  to  burn  them.  Then  take  the  loaves 
and  throw  in  a clean  tub,  and  pour  on  warm  water 
enough  to  soften  them ; when  all  is  mashed  up,  it 
will  be  a thin  dough.  Then  add  as  much  boiling 
water  as  there  is  dough ; after  stirring  it  sufficiently, 
strain  it  through  a sieve,  and  put  it  into  a keg  or  bar- 
rel, and  in  a day  or  two  it  will  be  fit  for  use. 

SWEEP,  CLEAR  CIDER  THAT  WILL  RETAIN  ITS  FINE  VINOUS 
FLAVOR,  AND  KEEP  GOOD  FOR  A LONG  TIME. 

It  is  of  importance  in  making  cider,  that  the  mill, 
the  press,  and  all  the  materials,  be  sweet  and  clean, 
and  the  straw  clear  from  dust.  To  make  good  cider, 
the  fruit  should  be  ripe,  but  not  rotten  ; and  when  the 
apples  are  ground,  if  the  juice  is  left  in  the  pomace 
twenty-four  hours,  the  cider  will  be  richer,  softer,  and 


BEVERAGES. 


265 


higher  colored.  If  the  fruit  is  all  of  the  same  kind, 
it  is  generally  thought  that  the  cider  will  be  better,  as 
the  fermentation  will  certainly  be  more  regular,  which 
is  of  importance.  The  gathering  and  grinding  of  the 
apples,  and  the  pressing  out.  of  the  juice,  are  mere 
manual  labor,  performed  with  very  little  skill  in  the 
operation;  but  here  the  great  art  of  making  good 
cider  commences:  for  as  soon  as  the  juice  is  pressed 
out,  nature  begins  to  work  a wonderful  change  in  it. 
The  juice  of  fruit,  if  left  to  itself,  will  undergo  three 
distinct  fermentations,  all  of  which  change  the  quality 
and  nature  of  this  fluid.  The  first  is  the  vinous ; 
the  second,  the  acid,  which  makes  it  hard,  and  pre- 
pares it  for  vinegar:  by  the  third  it  becomes  putrid. 
The  first  fermentation  is  the  only  one  the  juice  of 
apples  should  undergo  to  make  good  cider.  It  is  this 
operation  that  separates  the  juice  from  the  filth,  and 
leaves  it  a clear,  sweet,  vinous  liquor.  To  preserve 
it  in  this  state,  is  the  grand  secret.  This  is  done  by 
fumigating  it  with  sulphur,  which  checks  any  further 
fermentation,  and  preserves  it  in  its  fine  vinous  state. 
It  is  to  be  wished  that  all  cider-makers  would  make 
a trial  of  this  method.  It  is  attended  with  no  expense, 
but  little  trouble,  and  will  have  the  desired  efiect 
I would  recommend  that  the  juice,  as  it  comes  from 
the  press,  be  placed  in  open-headed  casks  or  vats. 
In  this  situation  it  is  most  likely  to  undergo  a proper 
fermentation,  and  the  person  attending  may  ascer- 
tain with  accuracy  when  this  fermentation  ceases. 
This  is  of  great  importance,  and  must  be  particularly 
attended  to.  The  fermentation  is  attended  with  a 
hissing  noise,  bubbles  rising  to  the  surface  and  then 
forming  a soft  spongy  crust  over  the  liquid.  When 
the  crust  begins  to  crack,  and  white  froth  appears  in 
23 


266 


BEVEKAGES. 

the  cracks  level  with  the  surface  of  the  head,  the  fer- 
mentation is  about  stopping.  At  this  time  the  liquor 
is  in  a genuine,  clear  state,  and  must  be  drawn  off  im- 
mediately into  casks.  This  is  the  time  to  fumigate 
it  with  the  sulphur.  To  do  this,  take  a bit  of  canvas 
or  rag,  about  two  inches  broad,  and  twelve  inches 
long ; dip  this  into  melted  sulphur,  and  when  a few 
pails  of  worked  cider  are  put  into  the  casks,  set  this 
match  on  fire,  and  hold  it  in  the  casks  till  it  is  con- 
sumed. Then  bung  the  cask  and  shake  it,  that  the 
liquor  may  incorporate  with  and  retain  the  fumes. 
After  this,  fill  the  cask  and  bung  it  up.  The  cider 
should  be  racked  ofi*  again  the  latter  part  of  February 
or  first  of  March ; and  if  not  as  clear  as  you  wish  it, 
put  isinglass  into  it  to  fine  it,  and  stir  it  well.  Then 
put  the  cask  in  a cool  place,  where  it  will  not  be  dis- 
turbed, for  the  fining  to  settle.  Cider  prepared  in 
this  manner  will  keep  for  years. 

KERUISON’S  RECIPE  FOR  CIDER. 

Let  it  be  made  of  good,  sound  winter  apples,  in 
cool  weather,  in  the  month  of  November  or  Decem- 
ber, and  let  no  water  he  mixed  with  it.  Put  it  into 
clean  hogsheads,  (whiskey  hogsheads  lately  emptied 
are  best),  and  keep  it  in  a place  invariably  cool.  Fer- 
mentation carries  off  the  strength  of  the  cider ; there- 
fore prevent  it  from  fermenting  as  much  as  possible. 
When  it  exhibits  a violent  degree  of  fermentation, 
put  in  a half-gallon  of  fourth-proof  rectified  apple- 
whiskey  ; if  this  does  not  stop  it,  put  in  another  half- 
gallon ; the  same  quantity  of  pure  French  brandy  will 
answer  better  where  it  can  be  had.  As  soon  as  the 
fermentation  has  subsided,  and  the  crude  particles 
settled  down,  rack  it  off  into  a clean  hogshead.  After 


BEVERAGES. 


26T 


this,  the  cider  will  undergo  a partial  fermentation ; 
and  when  it  has  subsided,  rack  it  off  again  as  before. 
If  the  crude  particles  are  allowed  to  remain  in  the 
hogshead,  they  will  work  up  among  the  cider  during 
every  fermentation,  and  injure  it.  When  it  is  being 
racked  off,  it  should  be  allowed  to  run  with  force  into 
a large  tub,  and  pumped  from  the  tub  into  the  hogs- 
head; this  serves  to  break  the  cider,  and  is  highly 
beneficial  during  the  first  and  second  racking.  Every 
time  it  is  racked,  it  must  be  bunged  up  tight,  and  the 
hogshead  kept  full ; but  during  the  fermentation,  the 
bung  should  be  left  out.  There  are  other  methods 
of  refining  and  preserving  cider,  which  are  shorter 
and  more  certain,  but  cannot  be  pursued  by  farmers 
with  advantage.  The  above  method  will  be  found  to 
answer  all  domestic  purposes. 

PERRY. 

This  is  a pleasant  liquor,  and  is  made  from  pears, 
in  the  same  manner  that  cider  is  made  from  apples. 
The  pears  should,  in  general,  be  ripe  before  they  are 
ground.  The  pulp  or  pomace  should  not  long  remain 
after  grinding,  but  should  immediately  be  put  into 
the  press.  The  most  crabbed  and  worst  eating  pears 
are  said  to  make  the  best  perry.  The  fruit  may  be 
either  large  or  small.  The  more  austere  the  pears, 
the  better  will  be  the  liquor  generally.  The  Taun- 
ton Squash  pear  (cultivated  in  Massachusetts)  pro- 
duces fruit  that  is  held  in  the  highest  estimation  in 
New  England  for  perry.  It  is  an  early  pear,  remarkable 
for  the  tenderness  of  its  fiesh ; if  it  drops  ripe  from 
the  tree,  it  bursts  from  the  fall ; whence  probably  its 
name.  The  liquor  made  from  it  is  pale,  sweet,  re- 
markably clear,  and  of  strong  body.  After  perry  is 


268 


BEVERAGES. 


made,  it  should  be  managed  in  all  respects  like  cider; 
and  must,  if  necessary,  be  fined  by  isinglass.  Boil- 
ing is  said  by  some  to  have,  a good  eftect  on  perry, 
changing  it  from  a white  to  a flame-colored  liquor, 
which  grows  better  by  long  keeping  and  bottling. 
Good  peny  can  scarcely  be  distinguished  from  cham- 
pagne wine ; is  much  lighter,  very  sparkling,  lively-, 
has  a pleasanter  taste ; and  is  every  way  worthy  of 
more  attention,  and  of  a more  extensive  manufacture 
than  it  at  present  receives. 

LEMONADE. 

Fresh  lemon-juice,  four  ounces;  fresh  lemon-peel, 
thin,  half  an  ounce ; white  sugar,  four  ounces ; boil- 
ing water,  three  pints.  Strain  when  cold. 

LEMONADE  IMPERIAL. 

Cream  of  tartar,  one  and  a half  drachms ; a slice 
of  thin  lemon-peel;  and  a lump  of  sugar;  pour  on 
them  a quart  of  boiling  water.  Strain  when  cold. 
To  be  taken  as  a cooling  drink. 

COMMON  LEMONADE. 

Cut  two  lemons  into  slices,  add  two  ounces  of 
sugar,  and  pour  on  them  a quart  of  boiling  water.  It 
is  sometimes  made  with  cold  water. 

MILK  LEMONADE. 

Dissolve  half  a pound  of  sugar  in  a quart  of  boiling 
water;  add  half  a pint  of  fresh  lemon-juice,  and  the 
same  of  Sherry  wine ; and,  lastly,  two-thirds  of  a 
pint  of  cold  milk.  Stir  together,  and  strain. 


BEVERAGES. 


269 


ORANGEADE  OR  SHERBET. 

Juice  of  four  oranges ; thin  peel  of  one  orange ; 
lump-sugar,  four  ounces ; boiling  water,  three  pints. 


CREAM  NECTAR. 

Take  six  pounds  of  refined  sugar,  four  ounces  of 
tartaric  acid,  two  quarts  of  water,  and  when  warm, 
add  the  whites  of  four  eggs,  well  beaten.  Be  careful 
not  to  let  it  come  to  a boil,  and  when  cool,  strain  it. 
To  a teaspoonful  of  the  above  syrup,  add  a very  small 
quantity  of  the  carbonate  of  soda,  and  stir  until  it 
eflfervesces. 

PUNCH. 

To  make  two  quarts  of  punch,  take  three  fresh 
lemons;  rub  the  outsides  of  them  over  with  lumps 
of  loaf-sugar,  until  they  become  quite  yellow ; throw 
the  lumps  into  the  bowl ; roll  the  lemons  well ; cut 
them  in  half,  and  squeeze  them  with  a proper  instru- 
ment over  the  sugar ; bruise  the  sugar,  and  continue 
to  add  fresh  portions  of  it,  mixing  the  lemon -pulp 
and  juice  well  with  it.  Much  of  the  quality  of  the 
punch  depends  on  this.  The  quantity  of  sugar  to  be 
added  should  be  great  enough  to  render  the  mixture, 
without  water,  quite  mild  and  palatable.  Then  add, 
gradually,  a small  quantity  of  hot  water,  just  enough 
to  render  the  syrup  sufficiently  thin  to  pass  through 
the  strainer.  Mix  all  well  together;  strain  it  and  try 
it ; if  at  all  sour,  add  more  sugar.  When  cold,  put  in 
a little  cold  water,  and  the  best  French  brandy  and 
old  Jamaica  rum,  equal  quantities,  adapted  to  the 
taste. 


23* 


,270 


BEVERAGES. 


To  make  good  punch,  it  is  necessary  to  have  plenty 
of  fresh  lemon-juice,  an  abundance  of  good  sugar,  a 
fair  proportion  of  brandy  and  rum,  and  very  little 
water. 

RASPBERRY  VINEGAR. 

Put  two  pounds  of  raspberries  in  a large  bowl,  and 
pour  on  them  two  quarts  of  white-wine  vinegar;  the 
next  day  strain  the  liquor  on  two  pounds  of  fresh 
raspberries;  let  it  stand  a day,  and  strain  it  into  a 
stone  jar ; to  each  pint  of  the  liquor  put  a pint  of  re- 
fined sugar;  stir  till  it  is  dissolved,  and  put  the  jar  in 
a sauce-pan  of  water,  which  keep  boiling  for  an  hour; 
skim  and  bottle  it  when  cold.  This  is  used  as  a re- 
fi'eshing  drink,  mixed  with  water.  No  glazed  or  metal 
vessel  should  be  used  in  making  it. 


THE  DAIRY. 


PROFITS  OF  COW-KEEPING. 

No  branch  of  husbandry  is  more  profitable  than  the 
keeping  of  cows,  if  properly  managed.  Many  farmers 
among  us  are  solicitous  to  improve  their  breed  of 
cows,  and  some  raise  considerable  quantities  of  good 
roots,  with  which  to  feed  during  the  winter.  This  is 
all  very  good,  so  far ; but  what  is  the  treatment  of 
cows  during  the  summer  season,  the  time  when  all, 
or  nearly  all,  the  profits  are  obtained  ? Cows  kept  in 
short,  dry  pastures  in  summer,  will  not  be  profitable 
to  their  owner,  however  much  ruta-baga,  mangel- 
wurtzel,  or  carrots,  have  been  fed  out  to  them  during 
the  winter.  I believe  that  the  most  profitable  mode 
of  keeping  cows  through  the  summer  is  by  soiling, 
or  feeding  them  with  grass  in  the  barn  or  yard.  This 
may  frighten  some  farmers,  and  excite  the  ridicule 
of  others;  but  I think  it  will  be  granted,  that  he  is 
the  best  farmer  who  realizes  the  greatest  number  of 
dollars  and  cents  from  a given  quantity  of  land  with 
the  least  amount  of  labor.  Many  farmers  pride  them- 
selves on  raising  great  crops,  and  one  hundred  bushels 
of  Indian-corn  have  been  raised  on  a single  acre. 
This  is  a great  result ; but  I believe  that  three  thou- 
sand bushels  of  ruta-baga  may  be  as  cheaply  raised, 
take  one  year  with  another,  as  one  hundred  bushels 

(271) 


272 


THE  DAIRY. 


of  corn.  Three  thousand  bushels  of  ruta-baga  will 
give  about  a bushel  and  a half  a day  each  to  six  cows 
throughout  the  whole  year.  It  is  easy  enough  to  see 
that  cows  fed  in  this  way  will  be  in  excellent  condi- 
tion, and  yield  immense  quantities  of  butter  and 
cheese. 

The  method  of  soiling,  as  described  by  Dr.  Dean, 
was  to  feed  cows  with  new-mown  grass.  An  acre  of 
rich  ground,  he  says,  will  summer  a number  of  cows; 
a little  hay  or  grass  will  indeed  be  necessary  at  all 
times  of  the  year ; but  I believe  roots  should  be  used 
in  great  abundance,  and  be  made  the  chief  article  for 
feeding  milch-cows  throughout  the  year.  ' Farmers, 
whose  cows  calve  early,  and  who  have  abundance  of 
roots,  may  make  prodigious  quantities  of  butter  and 
cheese  early  in  the  spring.  But  how  shall  the  farmer 
contrive  to  have  a constant  supply  of  roots  throughout 
the  summer,  and  until  early  root  crops  are  ripe  enough 
for  use  ? This  is  a question  of  immense  importance. 
Ruta-baga  will  keep  well  till  July,  and  is  it  not  possi- 
ble that  by  some  kind  of  management  this  root  may 
be  preserved  in  good  condition  nearly  or  quite  through 
the  summer  ? We  have  an  account  of  an  Englishman 
who  buried  some  potatoes  deep  in  the  earth,  so  deep 
that  their  vegetation  was  prevented,  and  the  potatoes, 
when  kept  two  or  three  years,  were  of  as  good  flavor 
and  quality  as  when  flrst  ripe.  It  is  believed  that 
potatoes  may  be  kept  through  the  summer  without 
sprouting,  in  a common  ice-cellar.  It  has  been  con- 
tended that  potatoes  will  not  sprout  where  ice  will 
not  melt.  Chemists  pretend  to  describe  the  means 
which  nature  employs  in  the  process  of  vegetation, 
or  sprouting.  Cannot  chemistry  tell  us  how  some  of 
those  means  can  be  withheld,  or  so  managed,  as  to 


THE  DAIRY. 


273 


prevent,  or  at  least  retard  the  sprouting  of  vegetables  ? 
If  it  should  be  impracticable  to  preserve  roots  in  good 
condition  throughout  the  whole  summer,  I believe 
that  if  our  farmers  practise  soiling,  they  will  realize 
an  ample  profit  by  their  cows : at  the  worst,  the  far- 
mer may  have  a constant  supply  of  roots  for  his  cows, 
except  about  six  weeks,  from  the  first  of  July  till  the 
latter  part  of  August ; and  during  this  short  period 
he  may  supply  his  cows  with  other  food.  A steam- 
boiler  is  of  immense  advantage  to  every  farmer  who 
cultivates  roots.  Dr.  Dean  says  that  a steam-boiler  is 
made  by  setting  a kettle,  holding  twelve  gallons  or 
more,  in  a furnace  made  of  brick  or  stone,  and  over 
this  a hogshead,  with  one  head  taken  out,  and  the 
other  bored  full  of  holes.  With  such  a steam-boiler  a 
farmer  may  cook  the  food  for  his  milch-cows  with 
very  little  fuel,  and  with  very  little  labor. 

Farmers  in  Europe  and  in  this  country  have  prac- 
tised soiling  their  cattle  during  summer,  and  those 
who  have  had  great  experience  in  this  mode  of  sum- 
mering have  declared  it  to  be  a much  cheaper  and 
more  profitable  mode  than  grazing.  Much  has  been 
said  and  written  of  late  years  in  regard  to  the  great 
profits  of  root  culture ; but  the  farmer  who  keeps  a 
poor  breed  of  cattle,  sheep,  and  swine,  and  whose 
cows  in  summer  range  in  a short,  dry  pasture,  will 
never  realize  much  wealth,  however  great  his  advan- 
tages may  be  in  other  respects.  The  practice  of  soil- 
ing cows  would  certainly  make  a great  saving  of  land, 
and  of  course  it  would  give  to  farmers  a large  pasture 
for  sheep.  Immense  quantities  of  manure  could  be 
made,  especially  by  those  farmers  who  are  not  afraid 
of  a little  labor  in  hauling  muck,  loam,  and  other 
materials  calculated  to  absorb  the  urine  of  animals, 
which  is  most  commonly  entirely  lost. 


274 


THE  DAIRY. 


A GOOD  STEAM-BOILER. 

The  Editor  of  the  Nashville  Agriculturist  says : — 

After  studying  some  time  how  to  construct  a cheap 
and  convenient  boiler,  sufficient  to  cook  food  for  the 
cattle  on  my  small  farm,  I have  at  length  succeeded. 
I purchased  a kettle  holding  sixty  gallons,  and  with 
the  labor  of  two  hands  for  one  day,  constructed  a fur- 
nace of  rough  lime-stone.  I then  made  a box  of 
rough  plank,  three  feet  square  at  the  bottom,  and 
high  enough  to  hold  about  ten  bushels ; the  box  was 
perforated  with  many  holes  by  the  use  of  a five-quar- 
ter auger.  The  bottom  of  the  box  is  made  with  plank 
six  feet  long,  to  afllbrd  projections  to  lift  it  on  and  off 
the  kettle. 

When  the  cooking  process  is  going  on,  the  top 
of  the  box  is  covered  with  a piece  of  carpet,  or  a 
close-fitting  plank  cover  to  keep  in  the  steam.  In 
using  this  apparatus,  a bushel  or  two  of  corn  or  roots 
may  be  put  in  the  kettle,  and  the  box  filled  with  cut 
oats,  corn-stalks,  turnip-tops,  beets,  potatoes,  or  any 
thing  else  that  grows  on  the  farm,  and  the  whole  may 
be  thoroughly  cooked  in  an  hour  or  two.” 

FEEDING  COWS  IN  WINTER. 

An  equal  quantity  of  shelled  corn,  peas,  and  pump- 
kins, boiled  together  until  done,  and  cooled  before 
being  given  to  the  cows.  Stock  peas  and  corn  alone, 
would  also  be  good  food ; or  peas  and  meal,  with  or 
without  pumpkins,  are  excellent.  They  should  be  well 
sheltered  in  inclement  weather,  and  w^ell  curried  and 
rubbed  every  morning  and  evening  during  the  year. 


THE  DAIRY. 


275 


ANOTHER  WAY  TO  FEED  COWS. 

Boil  equal  quantities  of  corn  or  corn  meal  and  car- 
rots; or  wheat  bran,  peas,  and  corn.  Clean  slops 
from  the  kitchen  are  also  good. 

HOW  TO  MILK. 

Give  the  cow  an  easy  and  pleasant  place  to  stand. 
Approach  her  gently.  Have  a good  stool,  and  sit  on 
it,  if  the  cow  will  let  you  while  milking.  Commence 
very  gently,  especially  if  the  cow  is  sensitive,  or  her 
udder  or  her  teats  are  sore.  When  you  have  fairly 
begun,  milk  with  a regular  easy  motion,  and  as  fast 
as  you  can,  without  fatigue,  till  you  are  done.  Milk 
very  clean.  If  you  have  too  many  cows  for  one 
person  to  milk,  it  is  much  better  to  have  the  same 
person  always  milk  the  same  cows.  A cow  is  better 
contented,  and  will  give  more  milk,  if  she  is  always 
milked  by  the  same  person. 

TO  KEEP  MILK  SWEET. 

Be  careful  to  have  your  milk-vessels  well  scalded 
and  sunned  several  hours  before  using  them.  As 
soon  as  your  milk  is  strained,  set  it  in  a tin  or 
porcelain  vessel  over  a fire  until  it  is  quite  hot,  then 
pour  it  into  your  milk-vessels,  which  should  not  be 
more  than  eight  inches  deep, ’with  covers  to  fit  tight. 
The  cream  rises  much  better  in  shallow  vessels  ; and 
it  should  be  skimmed  off  in  twenty-four  hours,  and 
churned  immediately  in  warm  weather;  in  cold 
weather,  it  will  be  necessary  to  let  it  remain  longer; 
it  will  require  a longer  time  for  the  cream  to  become 
acid.  It  is  best  to  put  it  near  a fire  in  cold  weather. 


276 


THE  DAIRY. 


MAKING  BUTTER. 

Salt  and  work  the  butter  when  it  comes  from  the 
churn  ; work  again  the  next  day  without  cold  water 
in  any  of  the  processes,  and  then  pack  tight  in  tubs 
lined  with  bags,  previously  saturated  with  beeswax, 
and  cover  on  the  top  with  clean  pickle.  The  great 
requisites  in  making  and  preserving  good  butter  are ; 
1st.  That  everything  should  he  cleanly  in  the  whole 
process.  2nd.  That  milk  should  be  kept  at  a proper 
temperature,  say  from  45°  to  55°,  while  the  cream  is 
separating.  3rd.  That  the  cream  should  be  taken 
off  and  churned  before  its  quality  is  impaired.  4th. 
That  its  temperature  should  be  from  55°  to  65°  when 
put  into  the  churn,  and  the  churning  should  be 
moderate  and  uniform.  5th.  That  salt,  of  the  best 
quality  (say  alum  salt  made  fine,)  in  sufficient  quantity 
to  suit  the  palate,  should  be  blended  with  it  in  the 
first  working,  and  the  buttermilk  completely  got  out 
by  the  butter-ladle.  6th.  That  the  working  of  the 
butter  should  be  repeated  at  the  end  of  twenty-four 
hours,  when  the  salt  has  become  completely  dissolved, 
arid  all  the  liquid  extracted.  7th.  That  it  should  be 
packed  without  moi’e  salt  to  make  it  weigh,  in  stone 
jars,  in  wooden  firkins  or  tubs,  such  as  will  not 
impart  to  it  any  taint  or  bad  flavor,  and  in  such  a 
manner  as  will  totally  exclude  the  atmosphere. 
Butter  made  in  this  way  will  be  of  fine  flavor ; and, 
by  observing  the  directions,  and  keeping  it  in  a tem- 
perature below  70°,  will  retain  its  sweetness  a long 
time.  Water  mixed  either  with  the  milk,  the 
cream,  or  the  butter,  and  especially  soft  water, 
adds  nothing  to,  but  materially  detracts  from  its 
richness  of  flavor.  Milk  skimmed  at  three  several 


THE  DAIRY. 


277 


times,  will  give  three  qualities  of  butter ; that  taken 
off  first  being  the  richest  and  most  valuable. 

When  there  is  a difficulty  of  obtaining  good  butter 
quick  in  churning,  it  is  said,  by  adding  a tablespoon 
ful  of  good  vinegar  to  four  gallons  of  cream  it  may  be 
obtained  in  a few  minutes. 

PATENT  BUTTER. 

A Prussian  nobleman  has  received  from  the 
Emperor  letters  patent,  as  a reward  for  discovering  a 
new  method  of  making  butter,  which  may  be  of  im- 
portance to  dairy-women  in  this  country.  The  pro- 
cess consists  in  boiling,  or  rather  simmering  the  milk, 
for  the  space  of  fifteen  minutes,  in  its  sweet  state, 
taking  care  not  to  burn  it ; and  then  churning  it  in 
the  usual  manner.  It  is  said  no  difficulty  ever  occurs 
in  making  butter  immediately,  and  of  a quality  far 
superior  to  that  made  from  milk  which  has  under- 
gone vinous  fermentation.  Butter  made  in  this  man- 
ner is  also  said  to  preserve  its  flavor  and  sweetness 
much  longer  than  butter  made  in  the  ordinary  man- 
ner. The  milk  likewise  being  left  sweet,  is  consider- 
ed of  nearly  the  same  value  as  before  churning,  and 
far  more  healthy  on  account  of  its  having  the  ani- 
malcute,  or  whatever  else  it  may  have  contained, 
destroyed.  The  ease  with  which  the  experiment 
may  be  made,  should  induce  all  to  give  it  a fair  trial. 

SALTING  BUTTER. 

It  is  not  unfrequently  that  we  hear  complaints, 
which,  we  have  no  doubt,  are  well  founded,  that 
much  of  the  butter  for  sale  in  our  market  is  strongly 
rancid  and  unfit  for  use.  But  where  lies  the  fault  ? 
Our  dairy-women  are  not  altogether  chargeable  with 
24 


278 


THE  DAIRY. 


the  evil ; many  of  them  know  their  duty  and  do  it 
faithfully,  as  far  as  the  manufacture  of  the  article  is 
concerned.  When  it  is  first  made,  it  is  pure  and  sweet, 
and  they  do  all  in  their  power  to  preserve  it  in  that 
state ; but,  in  spite  of  all  their  eftbrts,  after  it  has  re- 
mained a short  time  it  will  become  strong,  bitter,  and 
disagreeable.  From  our  own  experience  we  are  in- 
duced to  believe,  that  the  greatest  part  of  the  fault  is 
in  the  salt  which  is  used  in  it.  We  are  never  able  to 
preserve  butter  in  its  purity,  for  any  length  of  time, 
salted  with  the  Liverpool  salt ; while  the  butter  made 
in  the  same  way,  and  salted  with  the  ground  rock-salt, 
has  been  kept  a year,  retaining  the  same  sweet  and 
pleasant  flavor  it  possessed  when  first  taken  from  the 
churn.  That  the  fine  Liverpool  salt  is  not  fit  to  be 
used  to  preserve  meat  or  butter  is  a fact  not  so  gene- 
rally known  as  it  should  be ; its  convenience  for  use, 
and  white  texture,  induce  people  to  buy  it.  But  if, 
instead  of  this,  they  would  purchase  the  ground  rock- 
salt,  notwithstanding  they  would  have  to  pay  a higher 
price,  they  would  be  gainers  in  the  end.  Dr.  Mitchell, 
of  New  York,  analyzed  the  Liverpool  salt,  and,  after 
thoroughly  examining  its  properties,  he  condemns  the 
use  for  any  purpose  whatever,  and  says  the  loss  of 
property  consequent  upon  the  employment  of  this  salt 
is  prodigious.  Experience,  year  after  year,  has  proved 
it  to  be  incapable  of  preserving  our  beef  from  corrup- 
tion. Often  has  this  important  article  of  food  been 
found  to  be  tainted  the  very  autumn  in  which  it  has 
been  packed  in  barrels ; besides  the  sacrifice  of  pro- 
perty, we  find  that  the  employment  of  Liverpool  salt, 
in  the  packing  of  beef  and  pork,  leaves  them  liable  to 
corrupt;  and  the  consequences  of  this  corruption  are 
pestilential  exhalations,  stirring  up  yellow  fever  and 


THE  DAIRY. 


279 


other  malignant  distempers  in  the  neighborhoods, 
cities,  and  vessels  where  the  bodies  of  those  slaugh- 
tered animals  are  deposited. 

The  butter  of  the  New  York  market  has  also  been 
rendered  worse,  if  not  absolutely  spoiled,  by  the  same 
kind  of  salt.  Beguiled  by  its  fine  and  showy  exte- 
rior, the  citizens  have  used  it  extensively  in  our  coun- 
try, famous  for  grazing  and  dairies.  In  many  cases 
it  has  supplanted  the  old-fashioned  coarse  or  sun- 
made  salt.  Whenever  the  substitution  has  been 
made,  it  has  been  with  a pernicious  effect.  The  but- 
ter so  salted  does  not  keep  so  well,  and  loses  its 
agreeable  odor.  The  difference  between  butter  put 
up  with  this  salt,  and  with  natural  crystallized  salt, 
is  so  great,  that  our  wholesale  and  retail  grocers  can 
distinguish  it  at  once  by  the  smell,  on  piercing  or 
opening  a firkin.  The  sweet  fiavor  and  nice  odor 
which  pure  sea  salt  gives  is  altogether  wanting  in  that 
which  we  get  from  Liverpool.  The  fault  of  Liv- 
erpool salt,  and  of  all  other  salt  obtained  from  sea- 
water by  force  of  fire  or  by  boiling,  is  its  admixture 
with  foreign  ingredients,  known  by  the  technical 
names  of  slack  and  bittern.  These  usually  adhere  to 
sea  salt  in  considerable  quantities.  They  have  no  an- 
tiseptic virtues,  but  possess  a directly  contrary  effect. 
Sea  salt,  formed  by  natural  evaporation  and  crystal- 
lization, has  very  little  mixture  with  these  foul  and 
foreign  ingredients. 

PACKING  BUTTER. 

Take  a stone  pot,  or  jar,  that  will  hold  thirty  or 
forty  pounds;  clean  it  thoroughly,  and  wash  it  in 
cold,  strong  brine.  Take  new,  sweet  butter,  well 
made  and  free  from  buttermilk;  work  it  well,  and 


280 


THE  DAIRY. 


put  a layer  of  it,  a few  inches  in  thickness,  in  the 
jar;  beat  it  down  solid  with  a wooden  beater,  turn- 
ing off  the  milk  that  will  escape  occasionally ; then 
repeat  the  process,  until  the  pot  is  filled  within  an 
inch  and  a half  of  the  top  with  butter  thoroughly 
pounded  down ; on  the  top  of  this  pour  one  inch  of 
clear  brine,  made  by  dissolving  salt  in  warm  water, 
and  put  on  when  cold;  cork  the  jar  tight,  and  tie 
over  a cloth  or  piece  of  buckskin ; keep  the  jar  at  a 
low  temperature,  and  the  butter  will  keep  good  and 
sweet  for  an  indefinite  length  of  time,  only  needing 
examining  occasionally  to  see  that  it  is  covered  with 
the  brine,  and  renewing  it  if  necessary. 


MEDICAL  RECEIPTS. 


BATHING. 

If  every  morning,  and,  when  the  heat  is  oppressive, 
every  evening,  the  whole  surface  of  the  body  were 
bathed  in  water,  fresh  from  the  pump  or  well,  with  a 
sponge,  or  rubbed  well  with  the  hands,  so  that  the 
pores  are  cleansed,  and  the  skin  rubbed  dry,  the 
population  of  the  city  and  country  in  which  so  excel- 
lent a custom  prevailed  would  be  remarkable  for 
health,  let  the  climate  be  as  it  might.  A strong 
nerve,  and  solidity  of  flesh,  would  be  gained  by  the 
process,  which  would  set  the  heat  of  summer,  and  the 
cold  of  winter,  at  deflance.  Thousands  of  diseases 
which  now  haunt  our  crowded  communities  would 
become  obsolete.  Thirst  would  not  be  so  much  ex- 
cited, and  the  temptation  to  deluge  the  stomach  with 
fluids  would  be  removed.  Perhaps,  among  all  the 
evil  practices  which  produce  disease  and  weakness, 
none  is  more  injurious,  or  prevalent,  than  the  habit 
of  impairing  digestion  by  filling  the  stomach  with 
fluids.  As  remarked  before,  a healthy  state  of  the 
skin  would  diminish  the  practice  by  taking  away  the 
inducement.  Upon  mothers,  nurses,  and  others  who 
have  charge  of  children,  the  frequent  lavations  of 
24*  (281) 


282 


MEDICAL  RECEIPTS. 


their  little  charge  cannot  be  too  much  urged.  Phy- 
sicians tell  us  that  two-thirds  of  the  infantile  diseases 
which  occur,  owe  their  origin  and  their  aggravation 
to  a neglect  of  cleanliness.  It  is  not  enough  that  a 
child’s  face  is  clean ; the  whole  body  should  be  so 
frequently  washed,  that  the  skin  may  perform  the 
functions  for  which  nature  intended  and  curiously 
constructed  it. 

The  annexed  rules  (which  experience  has  esta- 
blished, and  physiology  approved)  are  submitted  for 
the  benefit  of  bathers : — 

1.  Bathe  one  hour  before  breakfast,  or,  what  is 
much  better,  one  hour  before  dinner. 

3.  Never  take  the  cold  bath  when  the  temperature 
of  the  body  is  below  the  natural  standard. 

4.  To  prepare  the  tepid  bath,  which  is  the  best  in 
a warm  climate,  the  rule  should  be  this:  — Bring 
the  water  to  that  temperature  which  feels  neither 
hot  nor  cold  to  the  arm,  or  some  part  of  the  body 
usually  covered,  and,  after  entering  the  bath,  raise  its 
heat  to  that  point  which  imparts  the  most  agreeable 
feeling. 

5.  We  should  take  exercise  before  and  after  the 
warm  bath;  the  importance  of  this  is  every  day 
evinced  where  bathing  is  practised. 

6.  After  leaving  the  water,  the  body  should  be 
briskly  wiped  with  a coarse  towel,  and  immediately 
covered  with  sufficient  clothing  to  excite  or  preserve 
the  healthy  temperature. 

7.  We  should  never  remain  long  in  the  water; 
from  ten  to  fifteen  minutes  is  sufficient. 

8.  Every  second  or  third  day  is  often  anough  to 
take  the  bath. 


MEDICAL  RECEIPTS.  283 

THE  TIME  REQUIRED  TO  DIGEST  DIFFERENT  ARTICLES 
OF  FOOD. 

Hours.  Min. 

Boiled  rice 1 00 

Sago,  tapioca,  barley,  and  boiled  milk...  2 15 

Tripe  and  pigs’  feet 1 00 

Fowls,  and  beeves’  liver 2 30 

Hard  eggs 3 30 

Soft  eggs 3 00 

Custard 2 45 

Trout,  boiled  or  fried 1 30 

Other  fresh  fish 3 00 

Beef,  rare  or  roasted 3 00 

Dry,  roasted 8 30 

Salt  beef,  with  mustard 2 30 

Pickled  pork..... 4 30 

Raw  pork 3 00 

Roasted  pork,  fat  and  lean 5 15 

Fried  pork 4 15 

Stewed  pork., 8 00 

Mutton  broiled 3 00 

Mutton  boiled 3 00 

Veal  fried 4 30 

Fowls  boiled 4 00 

Fowls  roasted 4 00 

Ducks  roasted 4 00 

Wild  ducks  roasted 4 30 

Suet,  beef  fresh,  boiled 5 00 

Suet,  mutton,  boiled 4 30 

Butter  melted 3 30 

Mutton,  fresh 3 15 

Veal,  fresh,  broiled 4 00 

Wheat  bread,  fresh  baked 3 30 

Corn  bread 3 15 


284 


MEDICAL  RECEIPTS. 


Hours.  Min. 


Sponge  cake.,.., 2 30 

Succatash 3 45 

Apple  dumplings 3 00 

Apples,  sour  and  mellow 2 00 

Apples,  sweet  and  mellow 1 30 

Parsnips  boiled 2 30 

Potatoes  boiled 3 30 

Potatoes  roasted 2 30 

Raw  cabbage 2 30 

• Raw,  with  vinegar 2 00 

Cabbage  boiled 4 30 

Cheese,  old 3 30 

Soup  beef,  vegetables,  and  bread.... 4 00 

Barley  soup 1 30 

Chicken  soup 3 00 

Oyster  soup 3 30 

Green  corn  and  beans 3 45 

Hash,  meat,  and  vegetables 2 30 

Sausage,  fresh  broiled 3 20 

Codfish,  boiled 2 00 

Oysters,  fresh  and  raw 2 55 

Oysters  roasted 3 15 

Oysters  stewed 3 30 

Salmon,  salted  and  boiled 4 00 


METHOD  OP  RESTORING  LIFE  TO  THE  APPARENTLY 
DROWNED, 

Recommended  by  the  Royal  Humane  Society  of  England^  instituted  in 
1774. 

Avoid  ad  rough  usage.  Do  not  hold  up  the  body 
by  the  feet,  nor  roll  it  on  casks,  nor  rub  it  with  salt, 
or  spirits,  or  apply  tobacco.  Lose  not  a moment  in 
carrying  the  body  to  the  nearest  house,  with  the 


MEDICAL  RECEIPTS. 


285 


hands  and  shoulders  raised.  Place  it  in  a warm 
room,  if  the  weather  is  cold.  Preserve  silence,  and 
positively  admit  no  more  than  three  intelligent  per- 
sons. Let  the  body  be  instantly  stripped,  dried,  and 
wrapped  in  hot  blankets,  which  are  frequ*ently  to  be 
renewed.  Keep  the  mouth,  nostrils,  and  throat  free 
and  clean.  Apply  warm  substances  to  the  back, 
spine,  pit  of  the  stomach,  armpits,  and  soles  of  the 
feet.  Rub  the  body  with  heated  flannel,  or  cotton, 
or  warm  hands.  Attempt  to  restore  breathing  by 
gently  blowing  with  a bellows  in  one  nostril,  closing 
the  mouth  and  other  nostril.  Press  down  the  breast 
carefully  with  both  hands,  and  then  let  it  rise  again, 
and  thus  imitate  natural  breathing.  Keep  up  the 
application  of  heat ; continue  the  rubbing ; increase 
it  when  life  appears,  and  then  give  a teaspoonful  of 
warm  water,  or  very  weak  brandy  and  water,  or  wune 
and  water.  Persevere  for  six  hours.  Send  quickly 
for  medical  assistance. 

REMEDY  IN  CASE  OF  SWALLOWING  PINS,  FISH  OR  OTHER 
SHARP  BONES. 

Administer  four  grains  of  tartar  emetic  in  warm 
water,  and  let  the  patient  drink  the  white  from  six 
eggs,  which,  coagulating  upon  the  stomach  before  the 
tartar  operates,  envelopes  the  piece  or  bone,  and  it  is 
brought  up.  A person  who  had  swallowed  several 
pins  was  made  to  throw  up  the  whole  by  the  above 
method. 

TO  STOP  BLOOD. 

It  has  been  found  that  soot  applied  to  a fresh 
wound  will  not  only  stop  the  bleeding,  but  ease  the 
pain. 


286 


MEDICAL  RECEIPTS. 


A STYPTIC,  WHICH  WILL  STOP  THE  BLEEDING  OF  THE 
LARGEST  VESSELS. 

Scrape  fine  two  drachms  of  castile  soap,  and  dis- 
solve it  in  two  ounces  of  brandy,  or  other  common 
spirits.  Mix  well  with  it  one  drachm  of  potash,  and 
keep  it  in  a close  phial.  When  applied,  warm  it,  and  • 
dip  pledgets  of  lint,  and  the  blood  will  suddenly 
coagulate  some  distance  within  the  vessel.  For  deep 
wounds  and  amputated  limbs,  repeated  applications 
may  be  necessary. 

BLEEDING  AT  THE  NOSE. 

Bathe  the  nose  in  vinegar. 

TO  CLEANSE  THE  TEETH,  AND  IMPROVE  THE  BREATH. 

To  four  ounces  of  fresh  prepared  lime-water  add 
one  drachm  of  Peruvian  bark,  and  wash  the  teeth 
with  the  water  in  the  morning  before  breakfast,  and 
after  supper.  It  will  eflectually  destroy  the  tartar 
on  the  teeth,  and  remove  the  oflensive  smell  arising 
from  those  decayed. 

FROST  BITTEN. 

Bathe  the  affected  parts  in  warm  beef  pickle. 

BURDON’S  EXCELLENT  OINTMENT. 

Yellow  resin,  the  size  of  a hen’s  egg,  to  be  meltea 
in  an  earthen-pot  over  a slow  fire,  to  which,  add  the 
same  quantity  of  beeswax ; when  melted,  add  half  a 
pound  of  hog’s  lard,  and,  when  that  is  dissolved,  add 
two  ounces  of  honey,  and  half  a pound  of  common 
turpentine,  and  keep  gently  boiling  a few  minutes, 


MEDICAL  RECEIPTS. 


287 


stirring  all  the  time ; take  it  off  the  fire,  and  when  it 
has  cooled  a little,  stir  into  it  two  ounces  of  verdigris, 
finely  powdered  ; then  give  the  whole  a few  minutes 
gentle  boiling,  and  pour  through  a sieve  for  use. 
Nothing  takes  fire  out  of  a burn  or  scald  in  human 
flesh  so  soon  as  this  ointment.  It  is  equally  good  for 
cuts  and  bruises,  and  putrefying  sores,  and  might  be 
denominated,  with  propriety,  the  universal  remedy. 

OPODELDOC. 

Take  of  Castile  soap,  powdered,  three  ounces; 
camphor,  one  ounce ; brandy,  one  pint.  Dissolve  the 
soap  in  the  spirits,  by  the  fire,  then  add  the  caiiiphor. 

CURE  FOR  THE  STING  OF  A WASP  OR  BEE. 

Apply  an  onion,  by  binding  it  to  the  part  affected^ 
which  is  stated  to  be  a certain  cure. 

ANOTHER. 

Bind  on  the  place  a thick  plaster  of  common  salt 
moistened : it  will  soon  extract  the  venom. 

CURE  FOR  A SNAKE  OR  SPIDER  BITE. 

Take  the  yolk  of  an  egg,  stir  with  it  as  much  salt 
as  will  make  it  thick  enough  not  to  run.  Spread  a 
plaster,  and  apply  it  to  the  wound. 

CURE  FOR  THE  BITE  OF  THE  VIPER  OR  RATTLESNAKE,  NO.  I. 

In  some  parts  of  the  world  many  persons  pro- 
cure their  livelihood  by  catching  vipers.  They  are 
employed  by  chemists,  apothecaries,  &c.  I remem- 
ber some  years  ago,  while  in  England,  to  have 
read  in  the  Royal  Society,  in  London,  a curious  cir- 
cumstance of  one  of  these  viper-catchers.  A member 


288 


MEDICAL  RECEIPTS. 


of  the  society  had  casually  received  information  that 
a man  engaged  in  this  business  was  frequently  bitten, 
and  that  he  cured  himself  with  sweet-oil.  After  con- 
siderable inquiry,  the  viper-catcher  was  found,  and 
the  questions  asked  whether  he  cured  himself  by  the 
oil,  and  whether  he  was  willing  to  satisfy  a number 
of  gentlemen  of  the  fact.  The  man  answered  in  the 
affirmative  to  both  questions.  Accordingly  a very 
numerous  meeting  of  the  Royal  Society  was  convened, 
including  a considerable  number  of  the  nobility.  The 
viper-catcher  attended,  accompanied  by  his  wife  and 
a large  viper ; and  laying  his  arm  naked  to  the  shoul- 
der, suffered  the  irritated  reptile  to  strike,  which  it 
did  very  forcibly.  His  wife  pei;mitted  the  poison  to 
operate,  till  her  husband's  head,  face,  and  tongue, 
were  greatly  swollen,  his  arm  and  face  turned  very 
black,  and  his  senses  much  affected,  when  she  applied 
the  oil  by  pouring  a small  quantity  down  his  throat, 
and  bathing  the  part  bitten.  The  man  gradually  re- 
covered. The  circumstance  being  strongly  impressed 
upon  my  mind,  and  knowing  the  poison  of  an  Eng- 
lish viper  is  considered  in  that  country  the  most 
venomous  in  nature,  determined  me  to  try  its  power 
in  the  bite  of  a rattlesnake,  the  first  opportunity  that 
should  offer  in  the  district  that  I reside  in.  Afterward 
I was  travelling  through  Pendleton,  South  Carolina, 
and  met  a man  who  inquired  of  me  if  I could  assist 
to  relieve  the  pain  of  a person  who  had  been  bitten 
by  a large  rattlesnake.  Although  sorry  for  the  man’s 
misfortune,  I rejoiced  at  the  opportunity  thus  offered 
to  ascertain  fully  the  properties  of  sweet-oil  as  an 
antidote  to  this  deadly  poison.  Having  a phial  of 
this  oil  in  my  pocket,  I hastened  to  the  suffering  crea- 
ture, and  on  seeing  him,  his  appearance  struck  me  as 


MEDICAL  RECEIPTS.  289 

the  most  frightful  I had  ever  beheld.  His  head  and 
face  were  extremely  swollen,  and  the  latter  black; 
his  tongue  proportionably  enlarged,  and  extending 
out  of  his  mouth ; his  eyes  appeared  as  if  they  would 
shoot  from  their  sockets,  and  his  senses  gave  every 
appearance  of  death.  He  had  been  bitten  on  the 
side  of  the  foot.  I immediately,  but  with  great  dif- 
ficultyj  poured  down  his  throat  two  tablespoousful  of 
the  oil.  Its  effects  were  almost  instantaneous,  and 
exceedingly  powerful  in  counteracting  the  poison,  as 
appeared  by  the  strong,  though  quick  convulsions 
which  followed.  In  about  thirty  minutes  it  operated 
strongly,  both  as  an  emetic  and  cathartic,  after  which 
the  swelling  of  the  head,  face,  &c.,  gradually  abated, 
and  the  tongue  began  to  assume  its  place.  In  two 
hours  he  was  so  far  recovered  as  to  articulate,  and 
from  that  time  recovered  fast  till  he  got  perfectly 
over  it.  The  oil  inwardly  taken,  and  externally  ap- 
plied, did  not  exceed  seven  spoonsful.  The  number 
of  cases  of  the  like  nature  in  twelve  years  has  been 
considerable  to  which  sweet  oil  has  proved  itself  to 
be  peculiarly  adapted,  and  fully  adequate  to  the  worst 
of  cases,  if  timely  applied.  It  is  a remedy  which 
every  person  can  command  (when  others  cannot  be 
procured),  and  ought  not  to  be  without.  Indeed, 
many  cautious  persons  have  carried  a small  phial  of 
oil  constantly  about  them.  It  has  also  been  used 
with  equal  success,  when  horses,  cattle,  dogs,  &c., 
have  been  bitten.  One  case  I am  credibly  informed, 
occurred  where  the  oil  succeeded  when  given  to  a 
woman  who  had  been  bitten  by  a small  dog,  and  who 
exhibited  strong  symptoms  of  hydrophobia. 


25 


290 


MEDICAL  RECEIPTS. 


CURE  FOR  THE  BITE  OF  THE  VIPER  OR  RATTLESNAKE,  NO.  II. 

A weed  with  a smooth  leaf,  and  bulbous,  milky 
root,  known  by  the  name  of  Lion’s  tongue,”  when 
applied  in  a proper  manner,  is  a good  remedy. 
Mode  of  application : take  a handful  of  the  roots, 
wash  clean,  and  boil  in  sweet  milk.  Let  the  patient 
drink  occasionally  of  the  milk  thus  boiled,  and  apply 
the  root  as  a poultice  to  the  wound,  keeping  it  moist 
with  the  milk. 

CURE  FOR  THE  BITE  OF  THE  VIPER  OR  RATTLESNAKE,  NO.  III. 

A simple  and  convenient  remedy  is  alum.  A piece 
the  size  of  a hickory-nut,  dissolved  in  water  and 
drunk,  or  chewed  and  swallowed,  is  sufficient.  It 
has  been  tried  many  times  on  men  and  dogs,  and 
they  have  invariably  recovered. 

TO  CURE  THE  BITE  OF  A RATTLESNAKE,  OR  MAD  DOG. 

It  is  said  that  a strong  decoction  of  the  boiled  bark 
of  the  root  of  the  black-ash  will  cure  the  bite  of  a 
rattlesnake,  or  mad  dog.  Take  a wine-glass  full  three 
times  a day,  for  nine  days. 

CURE  FOR  HYDROPHOBIA,  NO.  I. 

Take  tw^o  ounces  of  the  fresh  leaves  of  the  tree- 
box;  two  ounces  of  the  fresh  leaves  of  rue;  one  half- 
ounce of  sage ; chop  these  fine,  and  boil  in  a pint  of 
water,  down  to  a half-pint;  strain  carefully,  and  press 
out  the  liquor  very  firmly.  Put  back  the  ingredients 
again,  and  add  a pint  of  milk,  and  boil  down  again 
to  half  a pint,  and  strain  as  before;  then  mix  both 
liquors  together,  of  Avhich,  give  one-third  part,  each 
subsequent  morning,  fasting.  As  it  possesses  no 


MEDICAL  RECEIPTS. 


291 


power  to  relieve  the  disease  itself,  but  is  given  merely 
as  a preventive,  any  time  between  the  reception  of 
the  bite  and  the  first  appearance  of  the  symptoms  is 
the  proper  period  for  administering  it. 

CURE  FOR  HYDROPHOBIA,  NO.  II. 

For  the  bite  of  a mad  dog,  let  the  person  bit,  im- 
mediately drink  a pint  of  good  white-wine  vinegar ; 
repeat  this  three  mornings,  fasting,  and  wash  the  part 
well  with  vinegar  at  the  fire  ; then  take  a large  spoon- 
ful of  the  juice  of  rue  three  mornings,  fasting;  after 
the  vinegar,  before  you  take  the  rue,  let  about  eight 
ounces  of  blood  be  taken  away. 

ANTIDOTE  FOR  POISON  BY  ARSENIC. 

Salad  or  olive  oil  taken  warm,  and  repeated  occa- 
sionally, will  infallibly  prevent  any  bad  consequences, 
if  the  arsenic  has  not  been  taken  very  long  before. 
It  is  the  true  antidote  for  arsenic,  and  should  imme- 
diately be  made  use  of,  as  soon  as  it  is  discovered  that 
any  person  has  swallowed  it  by  mistake  or  otherwise. 
A gentle  vomit  given  just  after  taking  it,  and  then  re- 
peatedly drinking  very  fat  mutton  broth,  will  effec- 
tually cure  it;  by  this  method.  Sir  Hans  Sloane  saved 
the  life  of  a young  man,  who,  at  his  house  at  Chelsea, 
had  drunk  a quantity  of  milk,  into  which  arsenic  had 
been  put  to  poison  rats. 

ONIONS,  AN  ANTIDOTE  FOR  POISON. 

I once  knew  a man  who  took  eleven  grains  of 
arsenic  in  warm  tea,  in  order  to  kill  himself. 
Three  physicians  exerted  their  skill  to  save  him, 
but  to  no  purpose.  By  their  consent,  another  per- 
son proposed  onions,  which  were  immediately  ap- 


292 


MEDICAL  RECEIPTS. 


plied  to  his  stomach,  arm-pits,  wrists,  and  all  the 
tender  parts  of  his  body.  Though  he  was  much 
swelled,  he  immediately  began  to  recover,  and  the 
next  day  went  to  his  work.  It  appeared  like  a miracle 
to  all  who  witnessed  it. 

A REMEDY  FOR  ARSENIC. 

Tobacco  is  said  to  be  an  infallible  preventive 
against  the  fatal  effects  of  arsenic,  when  taken  into 
the  stomach.  In  several  instances  where  tobacco- 
juice  was  swallowed  after  taking  arsenic,  no  sickness 
resulted  from  the  use  of  the  tobacco,  and  not  the  least 
harm  from  the  arsenic. 

ANTIDOTES  FOR  VARIOUS  POISONS. 

For  Belladonna^  or  Nightshade. 

Give  emetics,  and  then  strong  acids,  such  as  vine- 
gar or  lemon-juice  and  water. 

Oxalic  Acid. 

This  acid  is  sometimes  mistaken  for  Epsom  salts. 
Give  magnesia,  soap  and  water,  or  chalk  and  water, 
freely ; then  administer  emetics. 

Tartar  Emetic. 

Give  tea  made  of  Peruvian  bark,  galls,  or  white 
oak  bark,  in  large  quantities. 

Saltpetre. 

Give  an  ernetic,  then  flaxseed  tea,  or  milk  and  water 
in  large  quantities. 


MEDICAL  RECEIPTS.  293 

Oorrosive  Sullimate. 

Give  soap  and  water,  or  whites  of  eggs. 

Remarks. 

In  most  cases  of  poisoning,  emetics  produce  a good 
effect.  An  excellent  emetic,  and  one  most  always  at 
hand,  is  common  mustard. 

A spoonful  of  mustard  flour,  mixed  in  warm  water, 
should  he  given  every  flve  or  ten  minutes,  until  the 
patient  vomits  freely.  Warm,  soothing  drinks  are 
beneficial,  and  should  be  administered,  if  medical  aid 
cannot  be  immediately  obtained.  These  drinks  may 
be  flaxseed  or  slippery  elm  tea,  or  chalk-water. 

For  external  poisoning,  from  such  plants  as  sumac, 
dogwood,  &c.,  a solution  of  an  ounce  of  copperas  in 
a pint  of  water  may  be  used  to  bathe  the  aflected 
part. 

SYMPTOMS  ATTENDING  SUCH  AS  ARE  POISONED. 

A pain  in  the  breast,  difiiculty  of  breathing,  a load 
at  the  pit  of  the  stomach,  an  irregular  pulse,  burning 
and  violent  pains  of  the  viscera  above  and  below  the 
navel;  restlessness  at  night;  sometimes  wandering 
pains  over  the  whole  body ; a retching  inclination  to 
vomit;  profuse  sweats  (which  prove  always  service- 
able); slimy  stools,  both  when  costive  and  loose;  the 
face  of  a pale  yellow  color;  sometimes  a pain  and 
inflammation  of  the  throat ; the  appetite  is  generally 
weak.  Those  who  have  been  long  poisoned,  are 
generally  very  feeble  and  weak  in  their  limbs ; the 
whole  skin  peels,  and  the  hair  falls  off. 

25* 


294 


MEDICAL  RECEIPTS. 


Cases  of  poison  frequently  occur,  especially  in  the 
southern  part  of  the  United  States,  from  coming  in 
contact  with  a common  plant,”  called  Poison  Oak.” 
The  skin  once  affected,  almost  invariably  breaks  out 
at  the  same  period  of  the  year,  for  many  years  in 
succession. 

We  give  below  a prescription  which  cured  every 
case  in  which  it  has  been  used. 

Compound  syrup  of  sarsaparilla,  one  pint, 
lodid  of  potash,  one  drachm. 

Corrosive  sublimate,  two  grains. 

First  rub  the  corrosive  sublimate  and  potash  toge- 
ther in  a little  alcohol.  After  it  completely  dissolves, 
add  the  syrup  gradually,  while  you  continue  the  rub- 
bing, until  the  whole  be  thoroughly  mixed.  Bottle 
it,  and  take  for  a dose  one  hour  before,  or  three  hours 
after  each  meal,  one  tablespoonful ; keep  the  bowels 
gently  open,  and  live  lightly.  The  parts  affected 
should,  in  addition,  be  thoroughly  washed  three  or 
four  times  a day  with  tincture  of  lobelia. 

FOR  BURN,  SCALD  AND  CHILBLAINS. 

Apply  strong  alum  water ; keep  it  ready  prepared 
in  a bottle.  Apply  it  by  wetting^  cloth-compress, 
and  renew  it  until  the  inflamation  is  removed. 

REMEDY  FOR  BURNS. 

For  fourteen  years  I have  prescribed  the  following 
remedy,  and  think  that  no  disease  or  injury  to  the 
human  system  has  a more  certain  one  than  this  is 
for  the  most  distressing  of  all  injuries,  that  of  scalds 
and  burns.  The  first  knowledge  I had  of  it  was  the 
almost  miraculous  cure  of  a little  boy  who  fell  into  a 
half-hogshead  of  boiling  water,  prepared  for  scalding 


MEDICAL  RECEIPTS. 


295 


hogs.  The  entire  person  and  limbs  of  the  boy  passed 
under  the  scalding  water  up  to  the  chin,  so  as  to 
scald  his  whole  neck.  On  removing  his  clothes, 
nearly  all  the  skin  followed  from  his  neck,  hands,  ^ 
arras,  chest,  back,  abdomen,  and  almost  every  bit  of 
skin  from  his  lower  extremities.  In  this  deplorable 
condition,  literally  flayed  alive  with  scalding  water, 
the  remedy  was  applied,  as  a momentary  application, 
until  medical  help  should  arrive.  Two  eminent 
physicians  soon  came,  and  on  hearing  of  the  extent 
of  the  scald,  pronounced  it  a certainly  fatal  case,  and 
directed  the  boy  to  remain  with  the  remedy  over  him 
until  he  should  die.  In  six  weeks  he  was  restored 
quite  well,  with  scarcely  a scar  on  any  part  of  his 
person  or  limbs. 

The  remedy  is  the  more  valuable  from  the  fact, 
that,  under  almost  all  circumstances,  it  may  be 
obtained.  It  is  as  follows:  — Take  soot  from  a chim- 
ney where  wood  is  burned,  rub  it  fine,  and  mix 
one  part  of  soot  with  three  parts  or  nearly  so  of 
hogs’  lard,  fresh  butter,  or  any  kind  of  animal  grease 
that  is  not  salted.  Spread  this  on  linen,  or  muslin, 
or  any  cotton,  for  easier  or  more  perfect  application. 

In  case  of  very  extensive  burns  or  scalds  the  cloth 
should  be  torn  into  strips  of  suitable  size  and  shape, 
before  putting  over  the  scald.  Let  the  remedy  be 
freely  and  fully  applied,  so  as  perfectly  to  cover  all 
the  burned  parts.  No  other  measure  is  required 
until  the  patient  is  well,  except  to  renew,  at  proper 
intervals,  applications  of  the  soot  and  lard.  In  steam- 
boat explosions  this  remedy  can  in  nearly  all  cases 
be  at  once  applied ; and  if  resorted  to  at  once,  in  such 
emergencies,  many  valuable  lives  would  doubtless  be 
saved,  and  a vast  amount  of  suftering  alleviated. 


296 


MEDICAL  KECEIPTS. 


REMEDY  FOR  TOOTH-ACHE. 

A remedy  for  this  most  painful  affliction,  which  • 
.has  succeeded  in  ninety-five  cases  out  of  a hundred, 
is  alum  reduced  to  an  impalpable  powder  two  drachms, 
nitrous  spirit  of  ether  seven  drachms,  mixed  and 
applied  to  the  tooth. 

ANOTHER. 

Make  a solution  of  camphor  and  pulverized  cayenne 
pepper:  dip  in  this  a small  quantity  of  raw  cotton, 
and  apply  it  to  the  aflected  tooth,  and  it  will  give 
instant  relief.  To  prevent  the  composition  from 
getting  to  the  throat,  lay  a bit  of  rag  over  it  for  a few 
moments. 

CURB  FOR  GANGRENE. 

In  a fight  between  a party  of  Indians,  and  a small 
party  of  Americans,  in  Texas,  a leg  of  one  of  the 
party  was  shattered  during  the  action  by  a musket- 
ball,  and  mortified;  and  having  no  surgical  instru- 
' ments,  nor  medicine  of  any  kind,  some  live-oak  bark 
was  boiled  very  strong,  and  thickened  with  pow- 
dered charcoal  and  Indian-meal,  and  a poultice  of 
it  tied  round  his  leg,  over  which  Avas  sewed  a Bufialo 
skin,  and  the  party  travelled  along  five  days  without 
looking  at  it.  When  it  was  opened,  the  mortified 
parts  had  all  dropped  off,  and  it  was  in  a fair  way  for 
healing,  which  it  finally  did. 

TO  PREVENT  THE  DISCOLORING  OF  THE  SKIN  BY  A BRUISE. 

Immediately  rub  on  lamp-oil  with  the  hand,  or 
apply  cloths  dipped  in  hot  water  until  the  bruised 
blood  disappears. 


MEDICAL  RECEIPTS. 


29T 


TO  STOP  VOMITING. 

Drink  very  warm  water,  or,  apply  cloths  wet  with 
brandy,  warm  to  the  chest.  Mustard-plasters  are  also 
excellent. 

TO  CURE  SEED  WARTS. 

Apply  a little  aquafortis  to  their  tops  two  or  three 
times  a day  for  a short  time. 

A CURE  FOR  CORNS. 

Dip  a small  piece  of  cotton  in  lamp  or  whale  oil, 
apply  it  to  the  corn,  and  wrap  a bandage  round  it; 
repeat  this  for  six  or  eight  days,  when  the  corn  becomes 
soft,  and  is  easily  removed.  The  experiment  has 
been  tried  with  success. 

CURE  FOR  HEARTBURN. 

Drink  a teacupful  of  camomile  tea,  or  a small 
quantity  of  chalk,  scraped  into  a glass  of  water : or 
a small  teaspoonful  of  magnesia  in  a glass  of  water.  ^ 

AN  EXCELLENT  PILL  FOR  INDIGESTION.  INACTIVE  STATE 

OF  THE  LIVER.  A STATE  OF  THINGS  KNOWN  BY  THE 

NAME  OF  DYSPEPSIA. 

Take  blue  mass,  twenty-four  grains ; quinine,  twenty- 
four  grains ; rhubarb,  twenty-four  grains.  Mix  with 
compound  syrup  of  rhubarb,  or  honey,  or  syrup,  and 
divide  into  twenty-four  pills;  dose,  one  pill  at  bed- 
time. 

REMEDY  FOR  INDIGESTION. 

Boil  half  a pint  of  white  wheat  three  hours  in  a 
quart  of  water,  or  a little  more  if  necessary.  Drink 
half  a pint  of  the  liquid  two  or  three  times  a week. 


298 


MEDICAL  RECEIPTS. 


CURE  FOR  CONSTIPATION. 

Take  a new-laid  egg,  raw;  add  to  it  three  times  its 
bulk  of  cold  water;  beat  for  thirty  minutes,  and  take 
on  an  empty  stomach.  It  may  be  taken  twice  a day  ; 
the  first  time  early  in  the  morning,  and  the  second 
time  between  eleven  and  twelve  o’clock;  increase 
the  quantity  to  three  eggs  in  the  course  of  ten  days. 
Said  to  be  good  for  the  lungs. 

FOR  CONSTIPATION. 

Take  nice  rye  in  the  grain ; soak  and  boil  it 
moderately  till  perfectly  tender,  and  season  it  with 
molasses,  sugar,  or  honey.  Make  it  a standing  dish 
for  breakfast.  It  may  be  eaten  oftener  if  necessary. 

AN  INFALLIBLE  REMEDY  FOR  A COLD. 

As  soon  as  there  are  symptoms  of  a cold,  bathe  in 
a tub  of  cold  water  for  a minute  or  two ; then  rub  the 
skin  well  with  a coarse  towel,  until  it  is  perfectly 
dry^  and  a warm  glow  is  created. 

If  it  is  not  convenient  to  bathe  in  a tub,  sponging 
well,  and  using  friction  afterwards,  often  answers  the 
purpose  as  well.  This  simple  remedy  would,  in  many 
cases,  save  much  suflering,  and  even  life,  if  attended 
to  at  the  commencement  of  a cold. 

REMEDY  FOR  COLDS. 

Take  a large  teaspoonful  of  fiaxseed,  with  half  a 
stick  of  liquorice,  and  a quarter  of  a pound  of  sun 
raisins ; put  them  into  two  quarts  of  soft  water,  and 
let  it  simmer  over  a slow  fire  till  it  is  reduced  to  one; 
then  add  to  it  a quarter  of  a pound  of  brown  sugar, 


MEDICAL  RECEIPTS. 


i!99 


and  a tablespoonful  of  white  wine  vinegar,  or  lemon- 
juice. 

The  vinegar  should  be  added  only  to  that  quan- 
tity you  are  going  to  take ; for  if  it  be  put  into  the 
whole,  it  is  liable  in  a little  time  to  grow  flat.  Drink 
half  a pint  at  going  to  bed,  and  take  a little  when  the 
cough  is  troublesome. 

This  receipt  generally  cures  the  worst  of  colds  in 
two  or  three  days.  It  is  a balsam  cordial  for  the 
lungs,  without  the  opening  qualities  which  endanger 
fresh  colds  on  going  out.  It  has  been  known  to  cure 
colds  that  have  almost  been  settled  into  consumptions, 
in  less  than  three  weeks. 

CURE  FOR  INFLUENZA. 

Take  equal  parts  of  good  vinegar  and  water : to  a 
teacupful  of  this  mixture  add  one  teaspoonful  of 
Cayenne;  sweeten  with  honey  or  sugar.  Dose:  a 
tablespoonful  at  going  to  bed,  and  one  during  the 
night,  if  the  cough  be  troublesome. 

A SIMPLE  REMEDY  FOR  A COUGH. 

Sweet  spirits  of  nitre,  syrup  of  squills,  and  pare- 
goric, each  one  ounce.  Mix,  and  give  a teaspoonful 
for  a dose,  and  repeat  at  short  intervals,  until  the 
cough  is  relieved. 

CURE  FOR  A COUGH. 

Take  equal  parts  of  the  moss  that  grows  on  white 
oak,  white  maple,  and  white  ash  trees.  Mix,  and 
make  a strong  tea ; sweeten,  and  drink  freely. 


800 


MEDICAL  RECEIPTS'. 


CURE  FOR  WHOOPING-COUGH,  NO.  I. 

Take  equal  parts  of  sweet-oil,  honey,  and  vinegar, 
and  simmer  together  over  a fire.  Dose : a teaspoon- 
ful, or  more,  if  necessary. 

CURE  FOR  WHOOPING-COUGH,  NO.  II. 

Take  a good  handful  of  dried  colt’s-foot  leaves,  cut 
them  small,  and  boil  them  in  a pint  of  water,  till  half 
a pint  is  boiled  away ; then  take  it  oflt'  the  fire,  and 
when  it  is  almost  cold,  strain  it  through  a cloth, 
squeezing  the  herb  as  dry  as  you  can;  and  then 
throw  it  away,  and  dissolve  in  the  liquor  an  ounce  of 
sugar-candy,  finely  powdered ; and  then  give  the 
child  (if  it  be  about  three  or  four  years  old,  and  so  in 
proportion)  one  spoonful  of  it,  cold  or  warm  as  the 
seasons  prove,  three  or  four  times  a day,  or  ofteuer  if 
the  fits  of  coughing  come  frequently,  till  w'ell,  which 
will  be  in  a few  days. 

CURE  FOR  THE  ASTHMA,  NO.  I. 

One  ounce  pulverized  columho,  one  ounce  lobelia 
herb,  one  ounce  hira-picra,  one  ounce  skunk  cab- 
bage, one  ounce  assafcetida,  one  ounce  ginger,  one 
ounce  elecampane,  one  ounce  nerve-powder,  one 
ounce  rhubarb,  one  ounce  hoarhound,  and  two  quarts 
of  good  gin.  One  wine-glassful  twice  a day. 

CURE  FOR  THE  ASTHMA,  NO.  II. 

Milk  of  gum  ammoniac,  three  ounces;  syrup  of 
squilk /two  ounces;  wine  of  ipecac,  one  ounce;  tinc- 
ture /u  lobelia,  half  an  ounce.  Dose ; a teaspoonful 
four  or  five  times  a day. 


MEDICAL  RECEIPTS. 


301 


REMEDY  FOR  CROUP,  NO.  I. 

Syrup  of  ipecac,  syrup  of  squills,  comp.,  of  each 
one  ounce ; tincture  of  assafoetida,  half  an  ounce. 
Mix.  Dose,  for  a child  from  two  to  four  years  old, 
commence  with  half  a teaspoonful ; increase  the  dose, 
and  repeat,  until  free  vomiting  ensues.  At  the  same 
time  this  medicine  is  being  given,  place  the  child  in 
a tub  of  water  as  warm  as  it  can  be  borne.  When 
the  child  is  taken  from  the  bath,  have  ready  a hot 
mush  poultice  covered  with  mustard,  which  you  will 
apply  to  its  throat  and  breast.  Should  the  above  not 
relieve,  give  five  or  six  grains  of  calomel,  and  cup 
freely  over  the  upper  part  of  the  chest. 

REMEDY  FOR  CROUP,  NO.  II. 

Cut  onions  into  thin  slices ; between  and  over  them 
put  brown  sugar.  When  the  sugar  is  dissolved,  a 
teaspoonful  will  frequently  produce  immediate  relief. 

Cause  of  Croup  in  Infants : — Eberle,  in  his  excel- 
lent work  on  the  diseases  of  children,  says  that  the 
mode  of  dressing  infants  with  their  necks  and  upper 
part  of  the  breast  bare,  cannot  fail  to  render  them 
subject  to  the  influence  of  cold,  and  its  dangerous 
consequences.  In  the  country,  especially  among  the 
Germans,  who  are  in  the  habit  of  clothing  their  chil- 
dren in  such  a manner  as  to  leave  no  part  of  the 
breast  and  lower  portion  of  .the  neck  exposed,  croup 
is  an  exceeding  rare  disease.  Whereas  in  cities,  or 
among  people  who  adopt  the  modes  of  dress  common 
in  cities,  this  frightful  disease  is,  in  proportion  to  the 
population,  vastly  more  frequent. 

26 


302 


MEDICAL  RECEIPTS. 


REMEDY  FOR  CROUP,  NO.  III. 

If  a child  is  taken  with  the  croup,  instantly  apply 
cold  water,  ice-water  if  possible,  suddenly  and  freely 
to  the  neck  and  chest  with  a sponge ; the  breathing 
will  almost  instantly  be  relieved.  So  soon  as  possi- 
ble, let  the  sufferer  drink  as  much  as  it  can,  then 
wipe  it  dry,  cover  it  up  warm,  and  soon  a quiet  slum- 
ber will  relieve  the  parent’s  anxiety. 

PUTRID  SORE  THROAT. 

Take  one  ounce  of  Jesuit’s  bark,  one  ounce  of  gum 
myrrh ; boil  both  in  two  quarts  of  water,  over  a gen- 
tle fire ; strain  it,  and  give  a tablespoonful  every  hour, 
after  gargling  with  sage,  honey,  and  saltpetre. 

FOR  SORE  THROAT,  AND  DIFFICULTY  OF  BREATHING. 

Mix  a half-teaspoonful  of  camphor  with  a wine- 
glass of  brandy ; drop  a little  on  a lump  of  sugar,  and 
let  a lump  melt  in  the  mouth  hourly.  The  third  or 
fourth  generally  enables  the  patient  to  swallow  with 
ease. 

THE  PILES. 

Take  a lump  of  strong  British  alum,  about  two 
inches  in  length,  which  smooth  down  with  a knife  to 
the  thickness  of  three-quarters  of  an  inch.  Apply 
this,  first  wetting  it  wdth  cold  water,  every  morning 
and  evening  for  five  or  seven  days. 

RHEUMATIC  OIL,  NO.  I. 

Tw"0  ounces  of  sweet-oil,  one  ounce  of  cajeput. 
Mix  well  together.  Eub  the  parts  affected. 


MEDICAL  RECEIPTS. 


303 


RHEUMATIC  OIL,  NO.  II. 

Equal  proportions  of  sweet-oil,  camphor-water,  and 
hartshorn.  , Mix  well,  and  rub  the  parts  affected. 

REMEDY  FOR  RHEUMATISM,  NO.  I. 

Take  a plant  known  as  wild  arsenic,  ot  wild  rats- 
bane ; wash  the  dirt  off,  and  put  it,  roots  and  all,  into 
common  whiskey,  in  such  quantity  that,  after  steep- 
ing twenty-four  hours,  the  liquor  will  assume  a 
blackish  appearance.  Rub  this  on  the  part  diseased, 
as  hard  as  the  pain  will  allow,  for  about  fifteen 
minutes ; and  also  have  fiannel  cloths  dipped  into  it, 
and  spread  on  the  parts  affected ; repeat  three  times 
a day.  If  the  pain  is  much  increased  while  the  fian- 
nel is  on,  remove  it  in  ten  or  fifteen  minutes. 

REMEDY  FOR  RHEUMATISM,  NO.  II. 

Take  half  a pound  of  sarsaparilla,  three  ounces  of 
mezereon ; three  of  lignum-vitae  chips,  three  of  light- 
wood,  or  pitch-pine  knots,  and  four  of  sassafras-root. 
Chop  all  these  woods  fine ; put  them  in  three  gallons 
of  water,  and  boil  to  one  gallon.  When  cool,  bottle 
it,  adding  to  each  one  gill  of  good  spirits,  to  prevent 
spoiling.  Take  one  gill  of  the  decoction  night  and 
morning,  with  a teaspoonful  of  the  volatile  tincture 
of  guaiacum. 

INFALLIBLE  CURE  FOR  DYSENTERY,  NO.  I. 

We  can  confidently  recommend  the  following  recipe 
in  the  treatment  of  dysentery,  and  other  forms  of 
bowel  disease : — 

Castor-oil,  two  ounces ; bi-carb.  soda,  one  ounce  ; 
spirits  turpentine,  half-ounce ; powdered  gum-arabic, 
one  ounce ; loaf-sugar,  one  ounce ; compound  spirits 


804 


MEDICAL  RECEIPTS. 


lavender,  half-ounce;  caraplior-water,  sufficient  to 
make  eight  ounces  of  the  mixture. 

Dose  for  an  adult — Begin  with  a teaspoonful  every 
two  hours,  and  increase  to  a tablespoonful,  as  the 
stomach  will  bear  it. 

Since  dysentery  has  become  one  of  the  most 
dreaded  scourges  of  the  South,  and  since  many  of  the 
regular  forms  of  practice  have  proved  unsuccessful  in 
its  treatment,  we  take  much  pleasure  in  presenting 
this  prescription  to  the  public.  In  connection  with 
the  above,  we  advise  the  use  of  an  occasional 
opiate,  either  by  mouth  or  injection,  to  procure  rest 
and  relief  from  pain.  In  conclusion,  we  advise  a 
regular  application  of  hot  mustard  poultices  over  the 
seat  of  the  disease. 

CURE  FOR  DYSENTERY,  NO.  II. —VERY  RELIABLE. 

Six  ounces  of  red  oak  bark,  six  large  pods  of  red 
pepper,  two  ounces  of  cloves,  six  ounces  of  loaf-sugar, 
two  pints  of  pure  spirits,  brandy  or  whiskey.  Boil 
the  red  oak  in  a half-gallon  of  water,  until  it  is  re- 
duced to  half  the  quantity.  Strain  it,  and  add  the 
pepper,  cloves  and  sugar.  Boil  together  five  minutes, 
and  while  hot  add  the  spirits.  Dose:  one  tablespoon- 
ful for  an  adult. 

DYSENTERY  OR  FLUX. 

Take  one  pound  of  gum-arabic,  one  ounce  gum* 
tragacanth.  dissolved  in  two  quarts  of  soft  water,  and 
strained.  Then  take  one  pound  of  cloves,  half  a 
pound  of  cinnamon,  half  a pound  of  allspice,  boil 
in  two  quarts  of  soft  water,  and  strain.  Add  it  to  the 
gums,  boil  all  together  over  a slow  fire,  and  stir  into 
it  two  pounds  of  loaf-sugar.  Strain  the  whole  again 


MEDICAL  RECEIPTS.  305 

when  you  take  it  off;  and  when  it  is  cool,  add  to  it  a 
half-pint  sweet  tincture  of  rhubarb,  and  a pint  and  a 
half  of  best  brandy.  Cork  it  tight  in  bottles,  as  the 
glims  will  sour  if  exposed.  If  corked  properly,  it  will 
keep  for  years. 

This  is  very  useful  in  bowel  diseases  among  chil- 
dren, 

FOR  CHOLERA  MORBUS. 

Take  spirits  of  camphor,  two  tablespoonsful ; lauda- 
num, two  tablespoonsful;  spirits  of  turpentine,  two 
tablespoonsful;  essence  of  peppermint,  one  table- 
spoonful. Mix,  and  give  a teaspoonful  every  ten  or 
fifteen  minutes,  until  the  patient  is  relieved. 

This  is  an  excellent  remedy, 

FOR  CHOLERA. 

For  premonitory  symptoms  of  cholera,  diarrhoea, 
dysentery,  cramp  colic,  and  cholera  morbus,  the  fol- 
lowing recipe  may  be  relied  on  : — 

One  pint  of  good  brandy,  one  ounce  of  laudanum, 
one  ounce  of  gum  camphor,  half  ounce  of  Cayenne 
pepper.  Mix  w^ell  together,  and  for  dose  take  one 
teaspoonful. 

DIARRHOEA. 

Rhubarb,  six  ounces;  catechu,  thi^ee  ounces;  gin- 
ger, four  ounces ; cloves,  two  ounces ; spirits  of  cin- 
namon, one-fourth  of  a pint;  laudanum,  four  ounces; 
spirits  of  camphor,  two  ounces;  simple  syrup,  two 
pints;  diluted  alcohol,  one  gallon.  Mix,  and  let  it 
stand  fourteen  days;  then  bottle  it.  Dose:  a table- 
spoonful  ; repeat  according  to  circumstances. 

26* 


306 


MEDICAL  RECEIPTS. 


CHRONIC  DIARRHOSA. 

To  as  much  blackberry-root  as  you  can  grasp  in 
your  band,  put  two  gallons  of  water,  and  boil  down 
to  half  a gallon.  Add  a tablespoonful  of  beaten 
cloves,  cinnamon,  and  enough  loaf-sugar  to  make  it 
sweet.  Boil  all  together,  strain,  and  when  cool,  add 
a fourth  as  much  good  brandy  as  you  have  of  the 
liquor.  Take  a tahlespoonful  three  times  a day,  and 
oftener,  if  necessary. 

FOR  BOWEL  COMPLAINT. 

Take  half  an  ounce  of  rhubarb,  half  an  ounce  of 
calcined  magnesia,  and  two  tablespoonsful  of  loaf- 
sugar.  Rub  these  in  a mortar,  and  put  them  in  a 
bottle.  Add  one  teaspoonful  of  laudanum;  two  of 
essence  of  mint;  two  of  hartshorn;  one  tablespoon- 
ful of  red  lavender ; two  gills  of  old  brandy,  and  four 
gills  of  water.  Shake  it  well  before  using.  Give  a 
dessert  spoonful,  night  and  morning,  or  oftener,  if 
necessary. 

RED  MIXTURE  FOR  SUMMER  COMPLAINT. 

Mix  with  two  ounces  of  water,  two  drops  of  the 
oil  of  spearmint,  sixteen  grains  of  pulverized  rhubarb, 
thirty  of  soda,  fifty  of  prepared  chalk,  and  cork 
tightly.  A teaspoonful  for  a child,  tablespoonful  for 
a grown  person. 

COLIC. 

An  attack  of  colic  is  often  instantly  relieved,  by 
the  following  dose  : — 

Castor-oil,  two  tablespoonsful ; laudanum,  one 
teaspoonful ; spirits  of  turpentine,  one  tablespoonful. 
Take  the  above  for  one  dose,  and  repeat,  if  necessary. 


MEDICAL  RECEIPTS. 


307 


CURE  FOR  COLIC. 

One  ounce  of  cloves,  two  ounces  of  cinnamon,  two 
ounces  of  ginger-root  pared,  two  ounces  of  allspice, 
three  drachms  oil  of  lavender,  one  and  a half  pints  of 
alcohol;  pulverize  and  mix  together.  Set  it  in  the 
sun  for  ten  days,  shake  often,  then  strain,  and  it  will 
be  fit  for  use.  Dose:  a teaspoonful  on  sugar,  accord- 
ing to  circumstances,  till  relief  is  obtained. 

FOR  CLEANSING  AND  PURIFYING  THE  BLOOD. 

Take  one  pound  of  sarsaparilla,  a half-pound  of 
guaiacum  shavings,  one  ounce  of  sassafras,  half-pound 
of  elder-flowers,  half-pound  of  alder-buds,  half-pound 
of  burdock-root;  put  all  these  together,  and  add  two 
quarts  of  boiling  water  to  one-third  of  it.  Take  a 
wine-glassful  three  times  a day,  and  a dose  of  pills 
once  or  twice  a week. 

FOR  RING-WORM,  SHINGLES,  AND  SOME  OTHER  DISEASES 
OF  THE  SKIN. 

Tincture  of  Spanish  flies,  one  ounce  and  a half; 
kreosote,  one  drachm ; acetic  acid,  a half-ounce ; oil 
of  bergamot,  ten  drops ; mix  together.  When  used, 
the  vial  should  be  well  shaken.  Apply  by  moisten- 
ng  the  end  of  the  finger,  or  a small  rag,  and  rub  the 
parts  affected  three  times  a day.  This  daily  applica- 
tion should  be  continued  until  small  blisters,  or 
pimples,  appear,  when  it  should  be  discontinued. 
The  disease  is  generally  cured  when  the  blisters  dry 
up:  should  the  cure  not  be  effected,  apply  the  medi- 
cine the  second  time,  as  at  first 


308 


MEDICAL  RECEIPTS. 


REMEDY  FOR  ITCH,  NO.  I. 

Brown  soap,  one  ounce;  common  salt,  half  an 
ounce;  sulphur,  half  an  ounce;  alcohol,  a teaspoon- 
fal ; vinegar,  a tablespoonful ; chloride  of  lime,  a half 
drachm.  Rub  well  together ; one-fourth  to  be  used, 
night  and  morning,  as  a friction.  It  is  effectual, 
cheap,  and  inoffensive. 

REMEDY  FOR  ITCH,  NO.  II. 

Take  black  pepper,  ginger,  and  brimstone,  each  of 
equal  parts;  a little  West  India  rum,  and  a little  lard: 
all  well  mixed,  as  a salve.  Rub  a little  on  your  hands, 
hold  them  to  the  fire,  and  smell  for  a few  minutes ; 
repeat  it  several  times  a day. 

RING-WORMS. 

Rub  mercurial  ointment  on,  at  night,  and  repeat  it, 
as  often  as  is  necessary. 

CURE  FOR  TETTER,  OR  RING-WORM. 

After  I had  the  tetter-worm  for  nearly  twenty  years 
on  my  hand,  a friend  advised  me  to  take  some  blood- 
root,  (called  also  red-root,  Indian  paint,  &c.,)  slice  it 
in  vinegar,  and  afterward  wash  the  place  affected, 
with  the  liquid.  I suppose  the  vinegar  extracted  the 
strength  out  of  the  root,  for  in  a few  days  the  dry 
scurf  was  removed,  and  my  diseased  hand  appeared 
as  whole  as  the  other.  I could  scarcely  believe  that 
a perfect  cure  was  so  speedily  accomplished  by  this 
simple  remedy ; but  as  nearly  two  years  have  passed 
without  the  least  appearance  of  its  return,  I need  no 
longer  doubt  the  fact,  and  for  the  benefit  of  others  I 
wish  the  value  of  the  red-root  more  generally  known. 


MEDICAL  RECEIPTS. 


809 


The  red-root  grows  about  a foot  high  in  rich  wood- 
land, and  flowers  in  April.  The  leaf  is  roundish  and 
deeply  indented,  somewhat  like  the  white-oak  leaves, 
stems  naked,  supporting  single  flowers,  blossoms 
white.  When  the  fresh  root,  which  is  about  the  size 
of  the  little  finger,  and  blood-red,  is  broken,  a juice 
issues  in  large  drops  resembling  blood. 

SALT  RHEUM. 

Take  one  quart  of  tar;  add  two  gallons  of  water; 
let  it  stand  two  or  three  days,  stirring  it  occasionally; 
then  soak,  or  pour  ofl*  the  water,  and  put  into  bottles. 
Take  half  a teacupful  three  times  a day,  before  eating. 
The  following  ointment  should  be  made  and  used  ex- 
ternally, while  drinking  tar-water:  — Take  the  yolk 
of  an  egg;  the  same  size,  of  fresh  butter;  half  the 
size,  of  tar ; one  teaspoonful  pulverized  cream  of  tar- 
tar. Mix  them  together  with  the  point  of  a knife, 
until  it  becomes  a perfect  salve.  Anoint  the  parts 
aftected  three  times  a day  with  this  ointment,  and  the 
cure  is  effected  in  two  weeks. 

PRICKLY  HEAT. 

Mix  a good  proportion  of  wheat  bran  with  tepid 
water,  and  bathe  with  it  three  times  a day,  or  if  ne- 
cessary, oftener. 

A CURE  FOR  THRUSH. 

The  root  called  Hog’s  Tush  may  be  mashed  fine, 
and  steeped  in  a little  water  for  two  or  three  hours ; 
then  the  mouth  may  be  washed  with  the  liquor,  sweet- 
ened with  sugar,  two  or  three  times  in  the  course  of 
a day.  This  is  a never-failing  remedy,  and  generally 
two  or  three  applications  are  suflicieiit. 


310 


MEDICAL  RECEIPTS. 


RUNROUND. 

When  the  first  symptoms  of  swelling  and  inflam- 
mation appear,  place  the  finger  firm,  and  with  a sharp- 
pointed  knife,  scratch  the  nail  crosswise,  and  then 
lengthwise,  leaving  the  whole  surface  rough  and 
white.  If  neglected  till  it  begins  to  suppurate,  open 
it  with  a needle,  and  then  scratch  the  nail. 

CURE  FOR  A WEN. 

Make  a very  strong  brine,  and  dip  in  it  a piece  of 
flannel  two  or  three  times  doubled,  and  apply  it  to 
the  wen,  keeping  it  constantly  wet,  night  and  day, 
until  a suppuration  takes  place. 

A SALVE  AND  WASH  FOR  ULCERS. 

Salve.  — One  ounce  of  rosin. 

Two  ounces  of  bees-wax. 

Four  ounces  of  hog’s  lard. 

To  be  simmered  together  well  mixed. 

Wash.  — One  teaspoonful  fine  salt. 

One  teaspoonful  pulverized  alum. 

Put  into  one  pint  of  red  shank  tea,  made  pretty  strong. 
The  ulcer  is  to  be  well  cleaned  wdth  this  wash,  wiped 
dry,  and  the  place  well  filled  up  with  fine  lint ; then 
apply  a plaster  of  the  salve.  A fresh  plaster  should 
be  applied  every  morning. 

TO  CURE  A CANCER  BY  EXTRACTING  IT. 

Take  oxyde  of  arsenic,  and  flour  of  sulphur,  each 
one  drachm ; spermaceti  ointment,  one  ounce ; add 
all  together,  and  make  an  ointment,  and  apply  some 
of  it,  spread  on  lint,  to  the  ulcer ; let  it  remain  twenty- 
four  hours ; then  press  the  ulcer  with  a soft  poultice, 
or  simple  salve.  If  necessary,  repeat  it. 


MEDICAL  RECEIPTS. 


811 


CURE  FOR  A CANCER. 

Take  the  narrow-leafed  dock-root,  and  boil  it  in 
water  till  it  be  quite  soft ; then  bathe  the  part  atfected 
in  the  decoction,  as  hot  as  can  be  borne,  three  or  four 
times  a day ; the  root  must  then  be  mashed  and  ap- 
plied as  a poultice. 

AN  EFFECTUAL  CURE  FOR  A FELON. 

Bathe  the  part  affected  in  ashes  and  water ; take 
the  yolk  of  an  egg,  six  drops  of  spirits  of  turpentine 
a few  beet-leaves  cut  fine,  a small  quantity  of  hard 
soap,  one  teaspoonful  of  snuff,  or  fine  tobacco;  then 
add  one  tablespoonful  of  burned  salt,  and  one  of  In- 
dian-meal ; it  never  fails  to  effect  a cure,  if  applied  in 
season. 

ANOTHER. 

Take  of  rock,  or  any  other  table-salt,  one  ounce ; 
hard  soap,  one  ounce ; spirits  of  turpentine,  half  an 
ounce;  roast  the  salt,  rolled  in  a cabbage-leaf  or  wet 
paper,  for  twenty  or  thirty  minutes,  then  pulverize  it; 
mix  with  the  soap,  previously  shaved  down,  and  add 
the  spirits  of  turpentine,  which  will  make  a soft  salve 
or  poultice.  This  must  be  applied  to  the  affected 
part,  and  renewed  as  often  as  it  becomes  dry.  If 
applied  before  it  suppurates,  it  will  prevent  the  for- 
mation of  matter  by  three  or  four  hours’  application; 
if  not  applied  until  suppuration  begins,  it  will  stop  its 
progress;  but  the  matter  must  be  let  out,  when  the 
nicer  will  be  healed  by  the  same  means  as  in  any 
other  case  of  the  like  kind. 


Ol^i 


MEDICAL  RECEIPTS. 


CURE  FOR  THE  POLYPUS  IN  THE  NOSE. 

Take  one  half-ounce  of  blood-root  finely  pulver- 
ized, and  sift  it,  and  one  drachm  of  calomel ; mix 
them  together  for  a sternutatory.  A small  pinch 
of  this  powder  is  to  be  snuffed  up  the  nostril  three 
times  a day,  and  a syringe  of  the  following  wash  is  to 
be  thrown  up  the  nostrils  twice  a day:  — Dissolve 
half  an  ounce  of  powdered  alum  in  a gill  of  brandy; 
shake  the  vial  until  it  is  dissolved. 

ANOTHER. 

Take  of  blood-root  and  bayberry-root  bark,  equal 
parts  mixed,  made  fine,  and  used  as  a snuff  several 
times  a day. 

CURE  FOR  THE  DROPSY,  NO.  I. 

Take  cinders  from  a blacksmith’s  shop,  and  beat 
them  fine,  sift  them,  and  take  out  the  coarse  particles ; 
mix  the  fine  cinders  with  a pint  of  honey,  until  it  is 
stiff  enough  to  lie  on  the  point  of  a case-knife,  not 
hard  like  pills.  Give  the  patient  as  much  as  will  lie 
on  the  point  of  a case-knife,  three  times  a day,  morn- 
ing, noon,  and  night.  This  mixture  is  very  purgative, 
and  will  cause  the  patient  to  discharge  great  quantities 
of  water,  both  purgatively  and  by  urine.  The  potion 
may  be  given  according  to  the  operation : if  the  quan- 
tity appears  to  be  too  severe,  give  less ; if  it  does  not 
operate  enough,  give  more,  and  continue  it  until  the 
swelling  is  gone. 

The  patient  may  eat  any  diet  but  milk,  of  which  he 
should  not  taste  a drop ; neither  use  any  other  medi- 
cine while  taking  the  above. 


MEDICAL  RECEIPTS. 


313 


CURE  FOR  THE  DROPSY,  NO.  II. 

Sulphate  of  potash,  two  ounces;  cream  of  tartar, 
two  ounces ; powdered  squills,  one  drachm ; tartar 
emetic,  one  grain.  Mix  the  whole.  Dose : a table- 
spoonful two  or  three  times  a day,  until  it  operates  on 
the  bowels;  then  a spoonful;  and  if  it  does  not 
operate,  add  a tablespoonful  of  jalap  to  the  whole 
mixture. 

CURE  FOR  JAUNDICE,  NO.  I. 

Ehubarb  root,  gum  aloes,  orange-peel,  canella  bark, 
gentian  root,  columbo  root,  coriander  seed,  of  each 
two  drachms.  Bruise,  and  add  a quart  of  good  spirits. 
To  prevent  chills,  add  three  or  four  drachms  of  Peru- 
vian bark.  Dose : a tablespoonful  three  or  four  times 
a day. 

CURE  FOR  JAUNDICE,  NO.  II. 

Take  of  the  bark  of  the  wild-cherry  tree,  and  the 
bark  of  sassafras  root,  which  steep  in  good  rum,  and 
take  a glass  in  the  morning. 

CURE  FOR  WORMS  IN  CHILDREN. 

The  following  preparation,  after  long  and  satisfac- 
tory experience,  is  confidently  recommended  as  a 
certain  cure  for  worms : — Take  the  fat  of  old 
bacon,  sliced,  and  fried  in  a pan  until  the  essence  is 
all  out  of  it ; take  out  the  rind  first,  then  put  in  as 
much  wormseed  (commonly  called  Jerusalem  oak)  as  is 
necessary,  as  much  sugar  or  molasses  as  will  make  it 
palatable,  and  give  it  three  mornings  in  succession. 
The  children  will  eat  it  freety ; some  you  will  have  to 
restrain  from  eating  too  much.  Incredible  as  it  may 
27 


314 


MEDICAL  RECEIPTS. 


appear,  I have  known  as  many  as  one  hundred  and 
twenty  or  thirty  large  worms  come  from  a child  three 
or  four  years  old.  I usually  give  the  medicine  in  the 
spring  and  fall. 

ANOTHER  FOR  WORMS. 

Butternut  syrup,  one  tablespoonful ; composition, 
two  tablespoonsful ; castor-oil,  one  tablespoonful. 
Give  in  small  doses  until  relief  is  obtained. 

CURE  FOR  THE  GRAVEL,  NO.  I. 

Drink  strong  colFee,  without  sugar  or  milk.  This 
dissolves  the  gravel,  and  allows  it  to  pass  off,  with 
very  little  pain. 

CURE  FOR  THE  GRAVEL,  NO.  II. 

Make  a strong  tea  of  blackberry  brier -root;  add 
some  Virginia  snake-root;  while  this  is  steeping,  give 
the  patient  freely  of  cayenne  or  composition  powders; 
then  drink  freely  of  the  tea,  and  in  fifteen  minutes 
after  drinking  this  tea,  give  two  teaspoonsful  of  the 
pulverized  butterfly  or  pleurisy  root,  in  a teacupful  of 
hot  water,  sweetened ; repeat  both  every  half-hour 
alternately  for  ten  or  twelve  hours ; then  use  a tea  of 
parsley  three  or  four  days. 

For  strengthening  and  invigorating  the  nerves,  one 
ounce  juniper-berries,  two  ounces  orris-root,  one  ounce 
bitter  bugle,  and  three  ounces  camomile  flowers ; break 
them  up  fine ; steep  one  tablespoonful  in  half  a pint 
of  boiling  water,  and  drink  it  through  the  day.  Take 
a gentle  purgative  once  or  twice  a week,  if  the  bowels 
are  at  all  constipated. 


MEDICAL  RECEIPTS. 


315 


A SHRUNKEN  SINEW,  OR  STIFF  JOINT. 

Mix  half  an  ounce  each,  of  green  melilot,  yellow 
basilicon,  oil  of  amber,  and  a piece  of  blue  vitriol  as 
large  as  a thimble ; simmer  well  together  over  a slow 
fire,  in  two  ounces  of  lard,  to  the  consistency  of  salve  ; 
apply  it  to  the  shrunken  part  and  the  joint  next 
above,  at  least  three  times  a day,  rubbing  it  well. 

HEADACHE  DROPS. 

For  the  cure  of  nervous,  sun,  and  sick  head-ache, 
take  two  quarts  of  alcohol,  three  ounces  Castile  soap, 
one  ounce  camphor,  and  two  ounces  ammonia.  Bathe 
the  forehead  and  temples. 

CURE  FOR  THE  SCARLET  FEVER. 

As  soon  as  the  nature  of  the  disease  is  ascertained, 
commence  rubbing  the  patient  with  a piece  of  fat 
bacon,  until  the  surface  of  the  whole  body  is  satu- 
rated with  the  grease.  Take  a piece  of  bacon  with 
the  rind  on,  as  it  is  thus  more  convenient  to  handle, 
and  rub  thoroughly  twice  a-day.  It  is  well  to  slit  the 
soft  side  of  the  bacon,  as  the  fat  will  thus  be  enabled 
to  run  more  freely. 

Greasing  the  throat  and  breast  alone,  in  this  man- 
ner, has  proved  beneficial. 

Avoid  the  use  of  calomel,  and  all  other  violent 
remedies. 


316 


MEDICAL  EECEIPTS. 


PREVENTIVE  OF  SCARLET  FEVER. 

Dissolve  tliree  grains  of  the  extract  of  belladonna 
in  one  ounce  of  cinnamon-water  (triturated  together 
in  a mortar),  and  of  this  solution  give  three  drops  in 
a little  sugar  and  water,  to  a child  one  year  old,  once 
a day,  increasing  the  dose  one  drop  for  every  ad- 
ditional year.  In  this  minute  dose  it  can  do  no  pos- 
sible injury;  whilst  the  mass  of  evidence  in  favor  of 
its  complete  prophylactic  power,  is  conclusive.  This 
has  been  used  with  great  success. 

CURE  FOR  CONSUMPTION,  NO.  I. 

A temperate  mode  of  living  (avoiding  spirituous 
liquors  wholly),  wearing  flannel  next  to  the  skin,  and 
taking  every  morning  half  a pint  of  new  milk,  mixed 
with  the  expressed  juice  of  green  hoarhound,  will  not 
only  relieve  the  complaints,  but  the  patient  shall  pro- 
cure to  himself  a length  of  days  beyond  what  the 
mildest  fever  could  give  room  to  hope  for. 

Four  weeks’  use  of  the  hoarhound  and  milk  have 
relieved  the  pains  of  the  breast,  and  enabled  the 
patient  to  breathe  deep,  long,  and  free ; strengthened 
and  harmonized  the  voice;  and  restored  him  to  a 
better  state  of  health  than  he  had  enjoyed  for  many 
years. 

CURE  FOR  CONSUMPTION,  NO.  II. 

Take  three  quarts  of  good  spring-water,  a quart  of 
wheat  bran,  and  half  a pint  of  honey ; simmer  them 
gently  for  two  or  three  hours,  in  a stone  pot,  over  a 
slow  Are.  Let  the  compound  cool  sufiiciently  to  ad- 
mit yeast  through  it ; then  put  in  half  a pint  of  good 


MEDICAL  RECEIPTS. 


317 


yeast,  and  let  it  stand  thirty-six  hours.  Take  half  a 
wine-glass  three  times  a day,  a few  minutes  before 
eating.  If  this  appears  too  much,  take  a less  quantity. 
To  the  use  of  this,  a consumptive  confidently  ascribes 
his  rescue  from  an  early  grave,  to  which  he  was  fast 
hastening,  by  a consumption  brought  on  by  the 
measles.  ^ 

CHILLS  AND  FEVER. 

Gum  myrrh,  twenty-four  grains ; gum  assafopfida, 
twenty-four  grains;  blue  mass,  twenty-four  grains; 
quinine,  forty-eight  grains ; oil  of  black  pepper,  suf- 
ficient to  mix.  Divide  into  twenty-four  pills.  Dose^ 
one  pill  three  or  four  times  a day. 

NEURALGIA. 

Quinine,  five  grains;  precipitated  carbonate  of  iron, 
four  grains;  morphine,  half  a grain;  mix  with  syrup, 
and  take  at  one  dose.  Should  it  fail  to  relieve  in  an 
hour,  repeat  it. 

FOR  PALPITATION  OF  THE  HEART. 

Take  ten  drops  traumatic  balsam,  two  or  three 
times  a day,  on  sugar. 

CURE  FOR  DEAFNESS,  NO.  I. 

It  is  said  that  by  melting  sulphuric  ether  and  am- 
monia, and  allowing  it  to  stand  fourteen  days,  a solu- 
tion is  formed,  which,  if  properly  applied  to  the  in- 
ternal ear,  will  remove,  in  almost  every  case,  this 
hitherto  considered  incurable  affection. 

27* 


318 


MEDICAL  RECEIPTS, 


CURE  FOR  DEAFNESS,  NO.  IT. 

Equal  parts  of  the  juice  of  houseleek,  brandy,  and 
sweet-oil,  in  a vial,  to  be  hung  up  exposed  to  the  sun 
for  a month  or  more.  This  dropped  in  the  ear  at 
night,  and  on  wool  to  be  kept  in*  the  ear,  is  a sure 
remedy  for  deafness. 

CURE  FOR  DEAFNESS,  NO.  III. 

Syringe  the  ears  well  with  some  warm  milk  and 
oil,  then  take  a quarter  of  an  ounce  of  liquid  opo- 
deldoc, and  as  much  oil  of  almonds;  mix  them  well, 
and  drop  a few  drops  into  each  ear,  stopping  them 
with  a little  cotton  or  wool : repeat  this  every  night 
when  going  to  bed. 

CURE  FOR  THE  GOUT. 

The  best  cure  for  the  gout  is  to  apply  a leek  poul- 
tice to  the  part  afl*ected;  numerous  instances  of  its 
efficacy  in  this  painful  disorder  have  recently  occur- 
red. 

CORDIAL  FOR  WEAK  STOMACHS. 

An  excellent  article  to  strengthen  and  restore  the 
tone  of  the  stomach.  It  prevents  faintness,  or  a sink- 
ing feeling  at  the  stomach;  and  for  persons  subject 
to  low  and  depressed  spirits,  it  affords  great  relief. 
It  is  made  thus:  — 

' Dissolve,  of  gum-arabic,  two  ounces,  in  one  pint  of 
rain-water,  and  add  one  and  a half  wine-glasses  of 
best  brandy.  Take  a tablespoonful  three  or  four 
times  a day. 


MEDICAL  RECEIPTS. 


319 


STRENGTHENING  PLASTER. 

Take  of  resin,  beeswax,  white  turpentine,  one 
pound  each ; one  tablespoonful  of  black  pepper,  pul- 
verized ; one  pint  of  French  brandy.  Put  the  whole 
into  a new  earthen  crock;  melt  and  simmer  till  the 
brandy  is  all  evaporated. 

Another  may  be  made  by  melting  turpentine  with 
a sufficient  quantity  of  resin  to  give  it  a proper  con- 
sistence. 


CURE  FOR  SWELLED  OR  INFLAMED  BREASTS,  NO.  I. 

Take  soft-soap,  and  make  strong  suds,  and  with  a 
flannel  cloth,  saturated  with  the  suds,  wash  and  rub 
the  breast  downward  with  some  degree  of  violence, 
once  an  hour ; after  which  each  time  bathe  the  breast 
with  polecat  oil,  or  some  soft  grease  and  camphor. 
Keep  the  breast  close  covered  with  flannel. 

CURE  FOR  SWELLED  OR  INFLAMED  BREASTS,  NO.  II. 

Take  hard  soap  and  common  salt,  each  two  ounces; 
new  milk,  half  a pint;  shave  the  soap  fine;  put  all 
into  a vessel,  and  simmer  slowly  over  a fire.  Take 
care  not  to  burn.  When  hot,  stir  in  a spoonful  of 
corn  meal.  Spread  all  on  one  cloth,  and  cover  the 
whole  breast.  The  surface  of  the  poultice  should  be 
covered  with  soft  grease,  and  the  plaster  should  be 
applied  as  hot  as  can  be  borne.  A new  poultice  to 
be  applied  every  three  hours,  till  relief  is  given. 


320 


MEDICAL  RECEIPTS. 


EYE-WATER,  FOR  CURE  OF  SORE  EYES. 

Take  white  vitriol,  a lump  about  the  size  of  a pea ; 
and  a lump  twice  that  size  of  loaf-sugar;  three  cloves, 
pulverized,  and  well  mixed ; a hen's  egg,  roasted  or 
boiled  very  hard ; peel  off  the  shell,  cut  through  the 
middle,  and  take  out  the  yolk;  put  the  aforesaid 
powder  into  the  hollow  where  the  yolk  was;  place 
the  two  halves  of  the  egg  together  again,  wrap  it  in  a 
strong  cloth,  and  wring  it  hard ; do  not  have  too 
much  cloth  around  the  egg;  wring  quickly;  drop  one 
drop  of  the  juice  in  the  eye,  or  dip  the  finger  in  the 
liquid,  and  touch  the  corner  of  the  eye. 

ANOTHER  — FOR  CHRONIC  SORE  EYES. 

One  ounce  lobelia  seed,  one  ounce  Cayenne  pepper 
seed,  one  ounce  gum  mj^rrh,  one  ounce  lady’s  slip- 
per, half  an  ounce  camphor,  and  of  alcohol  one  pint; 
pulverize  and  mix  them  together,  set  it  in  the  sun 
ten  days,  shake  it  often,  and  strain  it  in  a bottle  for 
use. 

FOR  INFLAMED  OR  WEAK  EYES. 

Half-fill  a pint  bottle  with  common  table  salt. 
Fill  it  up  with  good  French  brandy.  Shake  it,  let  it 
settle,  and  bathe  the  outside  of  the  eye  with  a soft 
linen  cloth,  on  going  to  bed,  and  occasionally  through 
the  day.  It  is  a good  application  for  pains  and 
bruises  generally. 

EAR  ACHE. 

Take  a large  onion,  bore  a hole  two-thirds  through, 
large  enough  to  contain  a tablespoonful  of  sweet-oil ; 
roast  and  press  out  the  juice,  add  a little  laudanum, 
wet  a piece  of  cotton  with  the  liquid,  and  put  it  in 
the  ear. 


MEDICAL  RECEIPTS. 


321 


POULTICES. 

1.  A good  poultice  may  be  made  of  crumbs  of 
bread  boiled  with  milk,  sweet-oil,  or  spring-water. 

2.  Brown  sugar  and  soap  make  a good  poultice,  or 
salve,  for  a boil. 

3.  Four  ounces  of  white  lily  roots,  a pound  of  figs, 
and  four  ounces  of  meal  or  bean  fiour,  boiled  toge- 
ther, with  as  much  water  as  will  cover  them,  make 
an  excellent  poultice  for  swellings  and  suppurating 
sores. 

4.  For  cancers,  or  running  sores,  a grated  carrot, 
boiled  quite  soft,  makes  a good  poultice. 

5.  Salad  leaves,  well  boiled,  make  a poultice  that 
relieves  pain. 

6.  Flaxseed,  or  camomile  fiowers,  boiled  with  the 
tops  of  worm-wood,  make  an  excellent  poultice  for 
infiammations. 

7.  A stimulating  poultice  is  made  by  using  vinegar 
instead  of  water,  and  the  addition  of  garlic,  mustard, 
horse-radish,  &c.,  to  crumbs  of  bread,  or  to  fiour. 

LIQUID  COMPOUNDS,  FOR  THE  CURE  AND  PREVENTION 
OF  BALDNESS. 

1.  Oil  of  mace,  a half-ounce ; olive-oil,  two  drachms ; 
water  of  ammoniac,  a half-drachm;  spirits  of  rose- 
mary, one  ounce;  rose-water,  two  and  a half  ounces. 
Mix. 


322 


MEDICAL  RECEIPTS. 


2.  Eau  de  Cologne,  two  ounces;  tincture  of  can- 
tliarides,  two  drachms;  oil  of  rosemary,  and  oil  of 
lavender,  of  each  ten  drops. 

3.  Equal  parts  of  rectified  spirits,  castor-oil,  and 
eau  de  Cologne. 

4.  Equal  parts  of  honey-water,  and  tincture  of  can- 
tharides. 

5.  Tincture  of  cantharides,  three  drachms ; acetate 
of  copper,  three  grains ; oil  of  almonds,  and  castor- 
oil,  of  each  a fiuid  ounce;  with  an  essential  oil  to 
scent  it.  A small  quantity  to  be  applied  to  the  roots 
of  the  hair  every  morning. 

6.  Vinegar  of  cantharides,  half  an  ounce;  of  eau 
de  Cologne^  one  ounce ; rose-water,  one  ounce.  Mix. 

7.  Castor-oil,  lavender-water,  and  tincture  of  can- 
tharides, in  equal  quantities. 

8.  Bay  leaves,  two  ounces ; cloves,  one-fourth  of  an 
ounce;  spirits  of  lavender,  four  ounces;  spirits  of 
thyme,  four  ounces ; and  add  a half-ounce  of  ether. 
To  be  rubbed  on  every  morning. 

AMERICAN  SHAMPOO  LIQUID. 

Rum,  three  quarts ; spirits  of  wine,  one  pint ; tinc- 
ture of  cantharides,  half  an  ounce ; carbonate  of  am- 
monia, half-ounce ; salt  of  tartar,  one  ounce. 

The  foregoing  ointments  and  liquids  require  to  be 
used  for  some  weeks,  in  order  to  produce  a decided 
effect,  either  in  curing  or  preventing  baldness. 


MEDICAL  RECEIPTS. 


323 


Those  which  contain  cantharides  in  any  form  are 
the  most  active,  and  must  be  used  with  caution. 
They  should  be  applied  once  or  twice  a day,  accord- 
ing to  the  eftect  produced;  but  if  the  scalp  becomes 
sore,  their  use  must  be  intermitted  for  a time,  or 
longer  intervals  allowed,  as  the  case  may  require. 
When  employed  to  prevent  the  hair  falling  oft*  or 
becoming  grey,  they  need  not  be  applied  so  fre- 
quently as  for  baldness. 


WASHES  FOR  THE  HAIR. 

1.  Southern-wood,  two  ounces ; box-leaves,  six 
ounces;  water,  four  pints.  Boil  gently  in  a sauce- 
pan for  a quarter  of  an  hour  ; strain,  and  to  each  pint 
of  the  liquid  add  two  ounces  of  rosemary,  and  a half 
drachm  of  salt  of  tartar,  or  one  drachm  of  Naples 
soap. 

2.  Boil  one  pound  of  rosemary  in  two  quarts  of 
water,  and  add  to  the  filtered  liquor  one  ounce  of 
spirits  of  lavender,  and  one-fourth  of  an  ounce  of 
Naples  soap,  or  salt  of  tartar. 

3.  Incinerate  two  ounces  each,  of  rosemary,  maiden- 
hair, southern-wood,  myrtle  berries,  and  hazel  bark. 
Make  a strong  solution  of  the  ashes,  with  which  wash 
the  hair  at  the  roots  every  day.  Keep  the  hair  short. 

4.  Wash  for  Removing  Scurfs  and  Promoting  the 
Oarling  of  the  Hair, — Beat  up  the  yolk  of  an  egg  with 
a pint  of  clear  rain-water.  Apply  it  warm,  and  after- 
wards wash  the  head  with  warm  water. 


S24 


MEDICAL  RECEIPTS. 


GERMAN  POMADE  FOR  STRENGTHENING  THE  HAIR. 

Take  eight  ounces  of  purified  marrow,  melt  it  in  a 
glass  or  stone  jar,  and  add  one  and  a half  ounces  of 
fresh  bay  leaves,  one  ounce  of  orange  leaves,  one 
ounce  of  bitter  almonds,  a half-ounce  of  nutmegs,  a 
half-ounce  of  cloves,  and  one  drachm  of  vanilla,  all 
bruised.  Cover  the  vessel,  and  let  the  whole  digest 
for  twenty-four  hours,  with  a gentle  heat.  Strain, 
while  warm,  through  linen,  and  stir  it  as  it  cools. 

POMADES  FOR  BEAUTIFYING  THE  HAIR. 

1.  Common  Pomatum. — Mutton  suet,  one  pound  ; 
prepared  lard,  three  pounds.  Melt  together,  pour  it 
it  into  an  earthen  basin,  and  beat  it  assiduously  with 
a wooden  spatula.  When  cool,  add  two  ounces  of 
bergamot,  or  of  lemon,  and  continue  the  stirring 
until  nearly  cold. 

2.  Rose  Pomatum. — Prepared  lard,  sixteen  ounces; 
prepared  suet,  two  ounces.  Melt  with  a gentle  heat, 
and  add  two  ounces  of  rose-water,  and  six  drops  of 
attar  of  roses.  Beat  them  well  together,  and  put  it 
into  pots  before  it  gets  too  cold. 

For  making  jessamine,  violet  and  orange  pomades, 
put  the  same  quantity  of  water,  and  one  drachm  of 
the  essence. 

3.  Marrow  Pomatum. — Beef  marrow  and  beef  suet, 
mixed  together,  and  boiled  gently  for  a short  time. 

4.  Oil  of  sweet  almonds,  a pint;  spermaceti,  one 
and  a half  ounces ; purified  lard,  two  ounces.  Melt 
with  a gentle  heat.  When  nearly  cold,  add  any 
agreeable  scent,  and  pour  it  into  pots,  or  wide- 
mouthed  bottles. 


VETERINAEY  RECEIPTS. 


LENGTH  OF  ANIMAL  LIFE. 

A HARE  will  live  ten  years ; a cat,  ten ; a goat, 
eight;  an  ox,  twenty;  a hog,  twenty-five;  a pigeon, 
eight;  a turtle-dove,  twenty-five;  a raven,  one  hun- 
dred; an  eagle,  one  hundred;  and  a goose,  one  hun- 
dred and  fifty. 

GESTATION. 

The  period  of  gestation,  or  the  length  of  time  which 
different  animals  go  with  young,  should  be  known  by 
every  farmer,  that  the  season  of  copulation  with  his 
difierent  kinds  of  stock  may  be  so  regulated  as  to 
have  them  bring  forth  their  young  under  the  most 
favorable  circumstances. 

Mares  go  a few  days  over  eleven  months  with  foal. 
Cows  go  about  forty  weeks,  or  ten  lunar  months. 
Ewes  bring  forth  at  the  end  of  five  months.  Goats, 
at  four  and  a half  months.  Sows,  at  four  months. 

The  term  of  incubation,  or  time  which  different 
fowls  sit  upon  their  eggs  before  hatching,  is  as 
follows : — 

Swans  sit  six  weeks;  turkeys  sit  thirty  days;  geese, 
from  twenty-seven  to  thirty  days;  ducks,  from 
twenty-seven  to  thirty  da}’s ; hens,  twenty-one  days ; 
pigeons,  or  doves,  fifteen  days. 

28 


(325) 


326 


VETERINARY  RECEIPTS. 


TO  JUDGE  THE  AGE  OF  A HORSE  BY  HIS  TEETH. 

At  two  years  old,  the  horse  sheds  the  two  middle 
teeth  of  the  under  jaw.  At  three  years  old,  he  sheds 
two  other  teeth,  one  on  each  side  of  those  he  shed  the 
year  before.  At  four  years  old,  he  sheds  the  two  re- 
maining, or  corner  teeth.  At  five  years  old,  the  two 
middle  teeth  are  full,  no  longer  hollow  as  all  the 
others  are,  and  the  teeth  have  penetrated  the  gums. 
At  six  years  old,  the  four  middle  teeth  are  full,  the 
corner  teeth  only  remaining  hollow ; the  tusks  are 
sharp,  with  the  sides  fluted.  At  seven  years  old,  the 
corner  teeth  are  full,  the  tusks  longer  and  thicker, 
and  the  horse  is  said  to  be  aged. 

It  is  not  meant  that,  exactly  at  the  period  men- 
tioned, these  changes  take  place  in  the  horse : much 
depends  upon  his  constitution,  and  whether  he  be  a 
late  or  early  foal : also  upon  the  manner  in  which  he 
has  been  reared,  as  to  food,  shelter,  &c.  The  corner 
tooth,  too,  might  remain  a little  hollow  after  the  age 
of  seven,  but  the  appearance  is  still  very  unlike  the 
mere  shells  which  they  are  at  the  age  of  six. 


AGE  OF  SHEEP 

May  be  known  by  examining  the  front  teeth. 
They  are  eight  in  number,  and  appear,  during  the 
first  year,  of  a small  size.  In  the  second  year,  the 
two  middle  ones  fall  out,  and  their  place  is  supplied 
by  two  new  teeth,  wdiich  are  easily  distinguished  by 
their  being  of  a larger  size.  In  the  third  year,  the 
two  other  small  teeth,  one  from  each  side,  drop  out, 
and  are  replaced  by  two  larger  ones ; so  that  there 


VETERINARY  RECEIPTS. 


327 


are  four  large  teeth  in  the  middle,  and  two  pointed 
ones  on  each  side.  In  the  fourth  year,  the  large  teeth 
are  six  in  number,  and  only  two  small  ones  remain, 
one  at  each  end  of  the  range.  In  the  tifth  year,  the 
remaining  small  teeth  are  lost,  and  the  whole  front 
teeth  are  larger.  In  the  sixth  year,  the  whole  begin 
to  be  worn ; and  in  the  seventh,  sometimes  sooner, 
some  fall  out  or  are  broken. 


TO  PREVENT  HORSES  BEING  TEASED  BY  FLIES. 

Take  two  or  three  small  handsful  of  walnut  leaves, 
upon  which  pour  two  or  three  quarts  of  cold  water; 
let  it  infuse  one  night ; pour  the  whole,  next  morn- 
ing, into  a kettle,  and  let  it  boil  for  a quarter  of  an 
hour.  When  cold,  it  will  be  fit  for  use.  No  more  is 
required  than  to  moisten  a sponge,  and  before  the 
horse  goes  out  of  the  stable,  let  those  parts  which  are 
most  irritable  be  smeared  over  with  the  liquor,  viz : 
between  and  upon  the  ears,  the  neck,  flank,  &c. 
Not  only  the  lady  or  gentleman,  who  rides  out  for 
pleasure,  will  derive  benefit  from  the  walnut  leaves 
thus  prepared,  but  the  coachman,  the  wagoner,  and 
all  who  use  horses  during  the  hot  months. 


SORE  TONGUE  IN  HORSES  — A PRETTY  CERTAIN  CURE. 

Dissolve  two  ounces  of  copperas,  and  two  of  alum, 
in  a pint  of  strong  vinegar;  swab  the  mouth  and 
tongue  with  the  solution  until  the  disease  is  removed. 
Then  dissolve  honey  and  alum  in  vinegar,  and  use  it 
in  the  same  way  to  heal  the  tongue. 


328 


VETERINARY  RECEIPTS, 


ANOTHER,  FOR  SORE  TONGUE  IN  HORSES. 

Make  a strong  decoction  of  red-oak  bark,  and  when 
cold,  dissolve  a small  quantity  of  alum  and  copperas 
in  it.  Then  wash  the  tongue,  or  pour  the  liquid  in 
the  mouth  with  a bottle ; hold  it  a while,  and  let  the 
horse  throw  it  out. 

LINIMENT  FOR  THE  GALLED  BACKS  OF  HORSES. 

Keating,  in  his  expedition  to  the  source  of  St. 
Peter’s  River,  says: — For  the  information  of  other 
travellers,  we  may  mention,  that,  after  having  tried 
many  applications  to  the  backs  of  horses,  when 
galled,  we  have  found  none  that  succeeded  so  well  as 
white-lead  moistened  with  milk.  When  milk  was 
not  to  be  procured,  oil  was  substituted.  Whenever 
the  application  was  made  in  the  early  stage  of  the 
wound,  we  have  found  it  to  be  very  effectual,  and  it 
is  likewise  a convenient  one,  as  two  ounces  of  white- 
lead  sufficed  for  the  whole  of  our  party  for  more  than 
a month. 

SADDLE  GALLS. 

Saddle  galls  are  generally  occasioned  by  an  un- 
equal pressure  of  the  saddle,  or  by  a saddle  being 
badly  fitted  to  a horse’s  back,  and  if  neglected  they 
grow  into  very  ugly  and  troublesome  sores.  When 
these  inflamed  tumors  are  first  discovered,  cold  water 
alone  is  frequently  sufficient  to  disperse  and  drive 
them  away ; but  when  that  will  not  have  the  desired 
effect,  the  back  may  be  washed  twice  a day  in  a mix- 
ture of  sharp  vinegar,  one  gill;  spirits  of  any  kind, 
one  gill;  sweet-oil,  or  fresh  butter,  one  tablespoonful; 
to  be  w^ell  mixed  before  used. 


VETERINARY  RECEIPTS. 


329 


SWELLINGS  ON  HORSES  OR  CATTLE. 

To  scatter  swellings  on  horses  or  cattle,  take  two 
quarts  of  proof  whiskey,  or  other  proof  spirits ; warm 
it  over  coals,  but  not  to  blaze ; dissolve  it  in  a pint  of 
soft-soap ; when  cool  put  it  in  a bottle,  and  add  one 
ounce  of  camphor.  When  dissolved,  it  will  form  the 
liquid  opodeldoc,  and  is  then  ready  for  application, 
making  a cheap  and  useful  remedy.  When  the 
swelling  is  on  the  leg,  or  any  part  that  will  receive  a 
bandage,  such  bandage  should  be  applied,  and  wet 
with  the  opodeldoc. 

KING’S  OIL  FOR  CURING  WOUNDS  ON  HORSES  AND 
CATTLE. 

One  ounce  of  green  copperas,  two  ounces  of  white 
vitriol,  two  ounces  of  common  salt,  two  ounces  of  lin- 
seed oil,  and  eight  ounces  of  molasses;  pulverize  the 
copperas,  and  boil  all  over  a slow  fire  fifteen  minutes 
in  a pint  of  wine.  When  almost  cold,  add  one  ounce 
oil  of  vitriol,  and  four  ounces  spirits  of  turpentine. 
Apply  to  the  wound  with  a quill  or  feather.  This 
will  immediately  set  the  wound  to  running,  and  per- 
form a certain  cure. 

TO  CURE  SWINNEY. 

Get  a bottle  of  fresh  turpentine ; curry  and  brush 
the  part  aftected;  then  rub  with  the  turpentine  from 
the  top  of  the  shoulder-blade  downwards,  about  nine 
inches,  and  if  the  horse  is  much  aflected  by  it,  in 
eight  or  ten  hours  grease  the  parts  with  lard,  and  re- 
peat the  turpentine  in  three  days  again.  In  stubborn 
cases,  stick  an  awl  in  the  sunken  part  to  the  bone,  in 
28* 


330 


VETERINARY  RECEIPTS. 


two  or  three  places,  and  apply  the  turpentine,  and 
then,  with  a warm  iron,  plat  the  parts,  or,  as  it  is 
termed,  bake  in  the  turpentine/' 

ANOTHER  REMEDY 

Is  to  make  a small  incision  in  the  sunken  or  per- 
ished part  of  the  shoulder,  near  the  uppermost  point ; 
then,  with  the  barrel  of  a goose-quill,  blow  up  the 
part  affected,  till  a large  puff*  is  made  round  about; 
in  the  mean  time,  with  the  sides  of  the  hands  striking 
or  pressing  the  air  under  the  skin  in  every  direction. 
Then  close  the  hole  effectually  with  a pin,  and  hair 
tied  around  the  same.  With  proper  rest  to  the  horse, 
he  may  be  regarded  as  cured.  Repeat  the  blowing 
of  the  air  or  wind  on  successive  days ; it  is  to  prevent 
the  pressure  of  the  skin  on  the  part  affected.  Let  a 
second  person  place  the  end  of  his  finger  on  the  end 
of  the  quill,  while  securing  the  air. 

ANOTHER  REMEDY. 

Bathing  the  part  affected  with  saltpetre  dissolved 
in  water,  has  been  known  to  effect  a complete  cure. 

CRACKS  IN  THE  HEELS,  OR  WOUNDS  IN  HORSES. 

Sugar  of  lead,  two  drachms;  white  vitriol,  one 
drachm ; and  a strong  infusion  of  red-oak  bark,  or 
elm,  all  w’^ell  mixed  together.  Wash  or  bathe  the 
parts  affected  with  the  above  preparation. 

LOST  APPETITE  IN  A HORSE. 

Horses  lose  their  appetites  from  various  causes,  viz: 
excessive  fatigue,  want  of  a change  in  food,  dirty  fod- 
der, moldy  corn,  or  a dirty  manger,  &c.;  — but  most 


VETERINARY  RECEIPTS. 


331 


frequently  by  the  approach  of  some  disease.  So  soon 
as  yon  discover  a horse  has  lost  his  appetite,  observe 
the  following  treatment,  viz:  — Take  from  the  neck 
vein  half  a gallon  of  blood;  then  take  of  assafmtida, 
a quarter  of  an  ounce  ; salt,  one  tablespoonful ; sas- 
safras tea,  one  quart.  Mix,  and  give  him  a drench. 
On  the  second  day,  take  of  glauber  salts,  one  pound ; 
warm  water,  one  quart.  After  dissolving  the  salts, 
give  it  as  a drench,  and  in  two  or  three  days  the  ap- 
petite will  be  restored,  unless  the  animal  is  laboring 
under  some  disease  which  may  be  ascertained  by  the 
symptoms. 

ANOTHER  REMEDY. 

Take  half  a pound  of  saltpeter,  half  a pound  of 
alum,  and  half  a pound  of  alum  salt;  pulverize  and 
mix  them  well  together,  and  every  eight  or  ten  days 
give  the  horse  a tablespoonful  in  his  food.  His  coat, 
flesh,  and  spirits  will  soon  reward  his  master  for  his 
care. 

MASH  FOR  HORSES. 

A mash  is  generally  given  to  a horse  for  the  pur- 
pose of  cooling  the  system,  opening  the  bowels,  and 
for  disguising  difierent  kinds  of  medicine,  which  may 
be  necessary  to  be  administered,  and  which,  if  given 
in  any  other  way,  would  be  attended  with  difficulty, 
and  w^ould  be  unproductive  of  effects  so  salutary. 

Mash  ISTo.  1.  Take  of  bran,  one  gallon ; sassafras 
tea  (scalding  hot),  one  quart;  powdered  brimstone, 
one  tablespoonful ; saltpeter,  one  teaspoonful. 

No.  2.  Take  oats,  one  gallon  ; flour  of  sulphur,  one 
tablespoonful ; saltpeter,  one  teaspoonful ; boiling 
water,  one  quart. 


332 


vetehinary  receipts. 


No.  3.  Take  of  bran,  one  gallon ; glauber  salts, 
four  ounces;  sulphur,  one  tablespoonful;  sassafras 
tea  (scalding  hot),  one  quart.  Let  them  be  well 
mixed,  and  given  milk-warm,  not  permitting  the 
horse  to  drink  cold  water  for  six  hours  afterward. 

BLISTERS. 

Previous  to  the  application  of  a blister  to  any  part 
of  a horse,  the  hair  should  either  be  shaved  or  cut  oft* 
as  close  as  possible ; the  blistering  ointment  should 
be  regularly  spread  with  a warm  knife  on  a stout 
piece  of  osnaburg;  and  during  the  operation  of  the 
blister,  the  horse  should  be  tied  short  to  prevent  his 
biting  the  part,  or  doing  other  injury. 

Blister  No.  1.  Take  of  Spanish  flies,  half  an  ounce; 
oil  of  turpentine,  one  ounce  ; hog’s  lard,  four  ounces; 
mix  them  well,  and  the  blister  is  ready  for  use. 

No.  2.  Take  of  tar,  four  ounces;  vitriol  acid,  two 
drachms;  oil  of  origanum,  half  an  ounce;  hog’s  lard, 
two  ounces ; Spanish  flies,  two  ounces.  This  blister 
is  excellent  for  the  spavin. 

CLYSTER. 

As  clysters  very  often  are  the  means  of  saving 
horses’  lives,  I shall  here  recommend  the  best  and 
simplest  method  of  administering  them.  Take  a 
large  bladder,  cut  off  the  neck,  and  soften  it  in  warm 
water.  Take  a pewter  pipe,  common  reed,  or  any 
other  smooth  tube,  nine  or  ten  inches  long,  and  not 
more  than  an  inch  in  diameter;  the  clyster  must  then 
be  poured  through  a funnel  into  the  bag,  and  securely 
tied  around  one  end  of  the  tube ; the  other  must  be 
made  perfectly  smooth  and  rounded,  well  oiled,  and 


VETERINARY  RECEIPTS. 


333 


introduced  into  the  anus  several  inches;  the  liquor 
in  the  bladder  must  be  forced  through  the  tube  by 
pressure  with  the  hand.  When  a clyster  is  given,  a 
liorse  should  be  placed  with  his  head  down  hill,  and 
if  he  refuses  to  stand,  a twitch  should  be  put  upon 
his  nose. 

Clysters  are  of  three  kinds  — opening,  anodyne, 
and  nourishing.  For  the  first  purpose  take  a gallon 
of  warm  water,  with  from  half  a pound  to  a pound 
of  common  salt  dissolved  in  it;  to  which  add  four  or 
five  ounces  of  linseed  oil.  For  the  second  take  two 
drachms  of  solid  opium,  dissolve  them,  or  rather  mix 
them  well  with  about  half  a pint  of  warm  water,  and 
add  from  a quart  to  three  pints  of  Indian-meal,  or 
wheat  fiour  gruel.  For  the  third  purpose,  rich  broths, 
wheat  flour  gruel,  and  other  nourishing  fluids,  are 
recommended. 

With  respect  to  the  first  kind  of  clysters,  it  may  be 
observed  that  gruel  is  commonly  preferred  to  warm 
water;  but,  according  to  my  experience,  the  latter 
does  just  as  well  as  the  former.  As  to  the  second, 
tincture  of  opium  may  be  substituted  for  solid  opium, 
and  is  by  some  preferred  to  it ; but  the  quantity  should 
not  exceed  two  ounces,  on  account  of  the  spirit  in 
which  this  opium  is  dissolved.  The  third  kind  of 
clyster  is  required  only  in  lock-jaw,  or  in  diseases  of 
the  throat  which  prevent  swallowing,  and  in  these  its 
utility  seems  to  be  very  questionable. 

As  soon  as  the  clyster  has  been  injected,  the  tail 
should  be  kept  close  to  the  fundament  for  a few 
minutes,  to  prevent  its  being  too  hastily  i^eturned. 
This  is  particular!}"  necessary  when  the  anodyne 
clyster  has  been  employed.  The  pipe  must  be  oiled, 
or  greased,  before  it  is  introduced ; and  if  its  passage 


834 


VETERINARY  RECEIPTS. 


be  obstructed  by  hard  excrement  lodged  in  the  rec- 
tum, the  hand  should  be  gradually  introduced  in 
order  to  remove  it. 

CURE  FOR  THE  SCOURS  IN  HORSES. 

Put  into  a junk  bottle  one  pint  of  good  gin,  and 
one  ounce  of  indigo;  shake  well  together,  and  pour 
it  down  the  horse’s  throat. 

COLIC  IN  HORSES,  NO.  I. 

Jamestown  seed,  from  four  to  ten  tablespoonsful, 
boiled,  and  poured  oft‘,  given  to  a horse,  will  effect  a 
cure  in  ten  or  fifteen  minutes.  Bleed  the  horse  in  the 
mouth. 

COLIC  IN  HORSES,  NO.  II. 

Make  and  give  him  a drench  composed  of  a table- 
spoonful  of  strong  mustard,  dissolved  in  a pint  of 
water,  which  may  be  administered  in  a black  junk 
bottle,  by  raising  the  horse’s  head  a sufficient  height. 
If  it  be  uncertain  when  the  horse  was  first  affected,  as 
in  that  case  there  will  be  danger  of  inflammation,  on 
discovery  of  the  disorder,  bleed  a vein  immediately. 
The  remedy  here  described  is  said  to  be  immediate 
and  infallible. 

COLIC  IN  HORSES,  NO.  III. 

I was  lately  told  by  a gentleman  of  Prince  George 
county,  that  a teacupful  of  spirits  of  turpentine  would 
give  instant  relief  to  horses  laboring  under  this  dis- 
order. He  added  that,  on  one  occasion,  all  the  oxen 
of  two  of  his  carts  were  suddenly  swollen  by  the 
generation  of  gas  in  the  stomach,  from  eating  green 
food.  The  overseer  expected  all  would  die,  when  our 
informant  ordered  a teacupful  of  spirits  of  turpentine, 


VETERINARY  RECEIPTS. 


335 


diffused  in  oil,  to  be  given  to  each.  The  relief  was 
in  every  case  instantaneous  and  effectual,  almost  be- 
fore he  could  have  thought  there  was  time  to  swallow. 
Such  facts  should  always  be  communicated  for  wide 
diffusion  and  preservation. 

COLIC,  OR  GRIPES. 

Symptoms.  — 'ThQ  symptoms  of  the  colic  commence 
with  great  restlessness  and  uneasiness  in  the  horse’s 
manner  of  standing ; frequently  he  paws,  voids  small 
quantities  of  excrement,  and  makes  many  fruitless 
attempts  to  stale ; kicks  his  belly  with  his  hind  legs ; 
often  looks  round  to  his  flanks,  groaning,  expressive 
of  the  pain  he  feels;  lies  down,  rolls,  gets  up  again, 
and  sometimes  for  a moment  appears  to  find  relief. 
But  the  pain  soon  returns  with  double  violence;  his 
ears  are  generally  cold,  and  he  often  sweats  about 
the  flank  and  shoulders ; his  body  swells,  and  he  fre- 
quently shows  a disposition  to  lie  down  in  great 
haste. 


A TABLE  FOR  DISTINGUISHING 

Between  the  Colic,  or  Gripes,  and  Inflammation  of  the  Bowels  of  Horses, 
by  the  symptoms  that  mark  the  character  of  each. 


SPASMODIC  OR  FLATULENT  COLIC. 

1.  Pulse  natural,  though  some- 
times a little  lower.  (1.) 

2.  The  horse  lies  down  and  rolls 
upon  his  back. 

3.  The  legs  and  ears  are  gene- 
rally warm. 

4.  Attacks  suddenly,  is  never 
preceded,  and  seldom  accompa- 
nied, by  any  symptoms  of  fever. 

5.  There  are  frequently  short 
intermissions. 


INFLAMMATION  OF  THE  BOWELS. 

1.  Pulse  very  quick  and  small. 

(2.) 

2.  He  lies  down  and  suddenly 
rises  up  again,  seldom  rolling  upon 
his  back. 

3.  Legs  and  ears  generally  cold. 

4.  In  general,  inflammation  comes 
on  gradually,  is  commonly  pre- 
ceded, and  always  accompanied 
by  symptoms  of  fever. 

5.  No  intermission  can  be  ob- 
served. 


33G 


VETERINARY  RECEIPTS. 


(1.)  Pulse  natural. — When  in  health,  the  pulsations 
or  strokes  are  from  thirty-six  to  fort}’  in  a minute; 
those  of  large  heavy  horses  being  slower  than  those 
of  smaller;  and  those  of  old  ones  slower  than  those 
of  young  animals.  When  either  are  just  oft*  a quick 
pace,  the  strokes  increase  in  number;  as  the}^  do  if 
he  be  alarmed  or  animated  by  the  familiar  cry  of  the 
hounds. 

(2.)  Pulse  very  quick  and  small.  — Fever  of  the 
simple  or  common  kind  usually  increases  the  pulsa- 
tions to  double  the  healthy  number;  as  the  fever  in- 
creases in  violence,  and  particularly  in  cases  of  in- 
flammation of  the  bowels,  the  pulse  beats  still  higher, 
and  reaches  to  a hundred  or  more  in  a minute.  To 
ascertain  either  state,  the  attendant  should  apply  the 
points  of  his  fingers  gently  to  the  artery  which  lies 
nearest  the  surface.  Some  prefer  consulting  the  tem- 
poral artery,  which  is  situated  about  an  inch  and  a 
half  backward  trom  the  corner  of  the  eye.  Others 
again,  and  they  are  the  greatest  number,  think  it  best 
to  feel  it  underneath  the  edge  of  the  jaw-bone,  where 
the  facial  artery  passes  on  under  the  skin  only  to  the 
side  of  the  face.  In  either  case,  too  great  pressure 
would  stop  the  pulsation  altogether ; though  such  a 
trial  of  the  artery  against  the  jaw-bone,  will  prove 
whether  it  be  in  such  a rigid  state  of  excitement  as 
attends  high  fever;  or  elastic  and  springy,  slipping 
readily  from  under  the  finger,  as  it  does  when  health 
prevails,  and  the  strokes  follow  each  other  regularly. 
The  presence  of  high  fever  is  farther  indicated  by  a 
kind  of  twang,  or  vibration,  given  by  the  pulse  against 
the  finger-points,  resembling  such  as  would  be  felt 
were  we  to  take  hold  of  a distended  whip-cord  or  wire 


VETERINARY  RECEIPTS. 


387 


between  the  fingers  and  cause  it  to  vibrate  like  a 
fiddle-string,  sharply ; whereas,  in  health,  a swell  is 
felt  in  the  vibration  as  if  the  string  were  made  of  soft 
materials,  and  not  so  tightly  drawn.  Languid  or  slow 
pulse,  scarcely  perceptible  in  some  of  the  beats  or 
strokes,  indicates  lowness  of  spirits,  debility,  or  ex- 
haustion : if  languor  be  felt  at  intervals  only,  a few 
strokes  being  very  quick,  and  then  again  a few  very 
slow,  this  indicates  low  fever,  in  which  bleeding  would 
do  no  harm,  &c. 

Remedies. — 1.  Take  from  the  neck  vein  half  a gal- 
lon of  blood ; then  take  of  laudanum  one  ounce,  and 
of  mint  tea  one  quart,  milk  warm;  mix  them  well 
in  a bottle,  and  give  the  contents  as  a drench ; let 
the  horse  be  well  rubbed  under  the  belly,  and  prepare 
and  give  an  injection  of  meal,  water,  molasses,  salt, 
and  hog’s  lard,  milk  warm. 

2.  Take  of  mint  tea  one  and  a half  pints ; gin,  or 
any  spirituous  liquor,  half  a pint;  mix  them  well  in  a 
bottle,  and  give  them  as  a drench,  taking  care  to  rub 
the  horse  well.  Should  it  not  have  the  desired  effect 
in  fifteen  minutes,  repeat  the  dose. 

3.  Take  of  camphor  a quarter  of  an  ounce,  oil  of 
turpentine  half  an  ounce,  mint  tea  one  pint;  mix  them 
in  a bottle  and  give  them  as  a. drench;  confine  the 
horse  in  a close  stable,  cover  him  with  three  or  four 
blankets,  and  under  his  belly  place  a large  tub  of 
boiling  water,  which  will  readily  throw  him  into  a 
profuse  sweat,  and  relieve  him  from  pain. 

4.  In  addition  to  the  above,  clysters  ought  to  be 
administered  by  injecting  the  following  ingredients, 
viz : water,  half  a gallon  ; salt,  one  handful ; oil  of  any 
kind,  one  pint;  molasses,  one  pint;  mix  the  whole  and 

29 


338  VETERINARY  RECEIPTS. 

inject  it ; and  repeat  it  every  half  hour,  until  the  bowels 
are  well  opened. 

FOUNDER  IN  HORSES,  NO.  I. 

A founder  evidently  proceeds  from  surfeit ; a horse 
ridden  until  heated  and  fatigued,  and  fed  too  plenti- 
fully while  warm  and  hungry,  and  swallowing  his 
food  too  greedily,  that  he  may  lie  down  and  rest  his 
wearied  limbs,  while  the  stable  is  wet  or  damp,  and 
the  horse  in  a copious  sweat,  are  the  best  reasons  that 
can  be  given  for  the  formation  of  the  disease.  Instead 
of  rising  up  refreshed,  the  poor  animal  is  stiff*  and 
useless.  If  he  had  been  allowed  to  cool  perfectly, 
and  then  fed  sparingly,  he  would  have  escaped  this 
sore  complaint. 

The  remedy  is  a lump  of  alum,  the  size  of  a walnut, 
reduced  to  powder  and  dissolved  in  warm  water ; the 
horse  must  be  drenched  with  this  liquid,  which  in  a 
short  time  will  throw  him  into  a profuse  perspiration, 
and  he  will  be  able  to  pursue  his  journey  the  next 
day,  or  if  not  badly  foundered,  in  a few  hours. 

FOUNDER  IN  HORSES,  NO.  II. 

So  soon  as  you  are  convinced  that  your  horse  is 
foundered,  take  from  his  neck-vein  at  least  one  gallon 
of  blood ; give  a drench  of  one  quart  of  strong  sassa- 
fras tea,  one  teaspoonful  of  saltpeter,  and  a quarter 
of  an  ounce  of  assafoetida,  and  do  not  permit  him  to 
eat  or  drink  for  five  or  six  hours ; at  the  expiration 
of  which  time,  should  he  not  be  evidently  better,  re- 
peat the  bleeding,  taking  half  a gallon  of  blood,  and 
give  another  drench : at  night,  offer  him  some  bran 


VETERINARY  RECEIPTS. 


339 


or  oats,  scalded  with  sassafras  tea,  and  if  it  can  be 
procured,  let  him  have  green  food,  fresh  from  the 
field,  for  it  has  the  happy  effect  of  opening  the  boTvels, 
and  cooling  the  system.  His  feet  should  be  nicely 
cleansed  out,  and  stuffed  with  fresh  cow  manure ; his 
drink  should  be  at  least  one-half  sassafras  tea,  with  a 
small  handful  of  salt  thrown  in.  By  the  morning, 
should  the  horse  be  better,  nothing  further  is  neces- 
sary, than  to  be  careful  not  to  over-feed  him.  But 
should  there  be  no  change  for  the  better,  tie  a small 
cord  just  above  his  knees,  and  with  a lancet  or  fieam 
bleed  him  in  a vein  that  runs  around  the  coronet,  just 
above  the  hoof.  Take  from  each  leg  a pint  of  blood ; 
give  a pound  of  salts,  dissolved  in  three  half-pints  of 
water,  in  form  of  a drench  ; keep  his  feet  stuffed  with 
fresh  cow  manure,  and  bathe  his  legs  with  equal  parts 
of  sharp  vinegar,  spirits,  and  sweet-oil  or  lard.  By 
attention  to  these  directions,  in  two  or  three  days  the 
horse  will  again  be  fit  for  use. 

FOUNDER  IN  HORSES,  NO.  III. 

When  a horse  is  slightly  foundered,  take  a gill  of 
spirits  of  turpentine,  and  one  pint  of  whiskey,  and 
drench  him  with  it : when  he  sweats,  rub  him  down 
well,  and  nothing  more  will  be  required.  For  a 
severe  founder,  drench  him  with  a quart  of  melted 
lard,  which  is  said  to  be  an  effectual  cure. 

FOUNDER  IN  HORSES,  NO.  IV. 

As  soon  as  you  find  your  horse  is  foundered,  bleed 
him  in  the  neck,  in  proportion  to  the  greatness  of  the 
founder.  In  extreme  cases  you  may  bleed  him  as 
long  as  he  can  stand  up.  Then  give  him  a strong 
drench  of  salt  and  water.  Be  careful  not  to  lot  him 


340 


VETERINARY  RECEIPTS. 


drink  too  much  water  afterwards.  Then  anoint 
around  the  edges  of  his  hoofs  with  spirits  of  turpen- 
tine, and  your  horse  will  be  well  in  one  hour. 

FOUNDER  IN  HORSES,  NO.  V. 

If  your  horse  founders  over-night,  in  the  morning 
take  a pint  of  hog’s  lard,  put  it  in  a vessel,  and  make 
it  boiling  hot ; clean  his  hoofs  well,  and  set  his  foot  in 
the  lard.  Heat  it  for  each  foot,  boiling  hot ; take  a 
spoon  and  put  the  fat  over  the  hoof,  as  near  the  hair 
as  possible,  and  if  this  be  done  early  in  the  morning 
he  will  be  fit  for  use  in  three  hours  after.  It  is  better 
to  remove  the  horse’s  shoes. 

MALANDERS  ON  HORSES. 

This  disease  consists  in  chaps,  or  cracks  on  the  in- 
side of  the  fore  leg,  against  the  knee,  discharging  a 
red,  sharp  humor.  To  cure  it,  wash  the  cracks  with 
warm  soap-suds,  or  old  wine  ; then  rub  them  twice  a 
day  with  an  ointment  of  hog’s  lard,  mixed  with  two 
drachms  sublimate  of  mercury;  or  apply  a poultice  of 
the  roots  of  marsh-mallows  and  flax-seed,  softened 
with  linseed  oil,  tying  it  on  with  a roller.  Continue  that 
till  the  seeds  fall  off,  and  the  sores  become  clean ; af- 
terwards a mixture  of  turpentine  and  quicksilver  will 
be  a proper  application. 

REMEDY  FOR  THE  HEAVES  IN  HORSES 

Take  half  a pound  of  good  ginger  for  a horse ; give 
two  tablespoonsful  a day  ; one  in  the  morning  and  the 
other  in  the  evening,  mixed  with  wheat  bran. 


VETERINARY  RECEIPTS. 


341 


CURE  FOR  COUGH  IN  HORSES. 

Half  a pound  of  niter,  a quarter  of  a pound  of  black 
regulus  of  antimony,  and  two  ounces  of  antimony; 
mix  well  in  a mortar,  and  make  it  up  into  doses  of 
one  ounce  each;  give  the  horse  one  dose  in  a cold 
mash,  every  night  in  mild  weather,  for  three  nights. 
Then  omit  it  for  a week.  If  he  does  not  get  better  of 
his  cough,  repeat  it.  Care  is  necessary  that  the  animal 
should  not  be  exposed  while  warm,  to  stand  in  a cold 
wind;  exercise  him  gently,  and  treat  him  otherwise 
as  usual. 

A BROKEN-WTNDED  HORSE,  NO.  I. 

It  is  easy  to  discover  a broken-winded  horse.  By 
giving  him  a little  brisk  exercise  he  will  draw  up  his 
flanks,  and  drop  them  suddenly,  breathe  with  great 
difliculty,  and  make  a disagreeable  wheezing  noise. 
The  seat  of  the  disease  appears,  from  dissection,  to  be 
in  the  lungs ; the  heart  and  lungs  being  found  of  twice 
their  natural  size,  which  prevents  their  performing 
their  otfice  with  ease,  in  the  action  of  respiration. 
Broken  wind  is  sometimes  produced  in  a horse  by 
excessive  fatigue,  heavy  draughts,  sudden  changes 
from  heat  to  cold,  and  other  obvious  causes.  It 
would  be  advisable  to  dispose  of  such  horses  at  any 
price,  as  they  are  not  worth  their  feeding.  This  com- 
plaint, I believe,  does  not  admit  of  a perfect  cure ; 
but  by  much  care  it  may  be  greatly  relieved.  The 
food  sliould  be  compact  and  nutritious,  such  as  corn 
and  old  hay.  Carrots  are  excellent  in  this  case,  also 
parsnips  and  beets,  probably  on  account  of  the  sac- 
charine matter  they  contain.  Molasses  has  been 
given  in  the  water  (which  should  be  in  very  small 
29* 


342 


VETERINARY  RECEIPTS. 


quantities),  with  very  great  success.  Some  have  used 
tar- water,  others  prefer  the  effects  of  lime-water;  but 
the  greatest  dependence  should  be  in  very  sparing 
supplies  of  substantial  food.  The  exercise  should  be 
regular,  but  never  beyond  a walking  pace.  If  the 
symptomatic  cough  be  troublesome,  take  away  about 
three  quarts  of  blood  every  other  day. 

A BROKEN-WINDED  HORSE,  NO.  II. 

This  disorder  is  caused  by  over-feeding,  by  violent 
exercise  when  the  horse  is  too  full,  or  by  letting  a 
horse  go  into  w^ater  when  he  is  hot  and  perspiring; 
or,  it  frequently  originates  from  an  obstinate  cold, 
not  well  cured.  The  only  remedy  we  have  known  to 
prove  efficient,  is  to  feed  a horse  on  good,  healthy 
food  — corn,  and  not  much  hay,  or  feed  him  upon 
potatoes,  and  whenever  water  is  given  him,  impreg- 
nate it  with  saltpeter  and  sal-ammoniac.  Lime-water, 
freely  given,  has  in  many  instances  cured  this  com- 
plaint. 

THUMPS  IN  HORSES. 

Thumps  are  caused  by  over-heating  and  fast  riding 
or  driving.  Take’ one  pint  of  brandy  or  good  whis- 
key, beat  up  a quarter  of  a pound  of  black  pepper, 
mix  it,  and  drench  him.  Or  take  a dozen  eggs,  hold 
up  his  head,  and  break  them,  and  put  them  down  his 
throat,  shell  and  all,  and  he  will  recover  immediately. 

WIND  GALLS. 

Wind  galls  are  spongy  and  flatulent  humors,  that 
make  their  appearance  on  both  sides  of  the  legs,  just 
above  the  pastern-joint  or  fetlock.  It  is  seldom  that 


VETERINARY  RECEIPTS. 


343 


a horse  is  found  entirely  clear  of  them,  particularly 
about  the  hind  legs,  if  he  be  much  used. 

They  are  produced  by  hard  usage,  strains,  bruises, 
&c.,  of  the  back,  sinews,  or  the  sheath  that  covers 
them,  which,  by  being  over-stretched,  have  some  of 
their  fibres  ruptured  : whence  may  ooze  out  the  fiuid 
which  is  commonly  found  with  the  included  air. 

When  wind  galls  make  their  first  appearance,  they 
are  easily  cured  by  a bath  and  bandage.  Boil  red- 
oak  bark  to  a strong  decoction,  add  some  sharp  vine- 
gar, and  a little  alum,  let  the  parts  be  fomented  twice 
a day,  warm  as  the  hand  can  be  held  in  it ; then  take 
a woollen  cloth,  dip  it  in  the  bath,  and  bind  the  ankle 
up  as  tightly  as  possible,  without  giving  pain  to  the 
horse. 

Should  this  method  not  succeed,  after  a thorough 
trial,  the  swelled  or  puffed  parts  may  be  opened  with 
a sharp  knife ; but  blistering  with  fiies  is  less  danger- 
ous, and  generally  attended  with  equal  success. 

Wind  galls  give  to  a horse  a gouty  and  clumsy  ap- 
pearance ; but  I have  never  known  lameness  pro- 
duced by  them,  or  any  other  injury,  except  that  of 
stiffening  his  legs  as  he  advances  in  years.  They 
furnish  strong  proof  that  the  animal  has  rendered 
much  service. 

SITFAST  ON  HORSES. 

Sitfast  proceeds  from  the  part  being  frequently 
bruised  with  a saddle,  until  it  becomes  extremely 
hard,  and  after  remaining  some  length  of  time,  is  not 
unlike  a horny  substance.  A cure  cannot  be  per- 
formed unless  the  knife  is  used  for  the  purpose  of 
cutting  it  entirely  out,  after  which  the  fresh  wound 


344 


VETERINARY  RECEIPTS, 


can  be  healed  with  the  greatest  ease,  in  a very  short 
time,  by  using  either  of  the  following  mixtures: — 

1.  Take  of  brandy,  half  a pint ; honey,  half  a pint ; 
alum,  two  ounces. 

2.  Take  of  blue  stone,  a quarter  of  an  ounce;  spirits 
of  turpentine,  two  tablespoonsful ; spring-water,  one 
pint. 

3.  Take  of  sugar  of  lead,  half  an  ounce;  alum, 
one  ounce;  copperas,  half  an  ounce.  Let  the  in- 
gredients be  well  mixed,  and  the  sitfast  washed  twice 
a day.  After  the  wound  is  washed,  clean  with  soap 
and  water. 

SCRATCHES. 

The  scratches  is  a disease  which  soon  places  a 
horse  in  such  a situation  as  to  render  him  unfit  for 
any  kind  of  service.  When  it  is  permitted  to  run 
upon  a horse  for  a length  of  time  without  any  remedy 
being  applied,  the  ankles  and  legs  swell  very  much, 
and  lameness  is  produced  in  so  great  a degree  that 
he  is  scarcely  able  to  move. 

The  scratches  are  produced  from  many  different 
causes,  as  hard  riding,  dirty  stables,  legs  left  wet  at 
night  without  being  rubbed,  standing  on  his  own  ma- 
nure or  mud  in  the  stall  where  he  is  confined,  &c. 
Although  much  inflammation  may  appear,  and  the 
disease  discover  much  inveteracy,  the  cure  is  not 
difficult. 

Remedies. — No.  1.  Remove  the  horse  to  a clean 
stall ; with  strong  soap-suds  wash  his  legs  and  ankles 
nicely;  clean  out  his  feet;  then  wash  every  inflamed 


VETERINARY  RECEIPTS. 


845 


part  or  sore  in  strong  copperas  water,  twice  a day, 
until  the  cure  is  performed.  Take  half  a gallon  of 
blood  from  the  neck- vein,  and  give  a mash  twice  a 
week,  of  one  gallon  of  bran,  one  teaspoonful  of  salt- 
peter, and  one  tablespoonful  of  powdered  brimstone. 
Great  attention  should  be  paid  to  the  cleanliness  of 
the  stable. 

No.  2.  After  the  horse  is  placed  in  a clean  stall, 
and  his  legs  and  ankles  nicely  washed  with  warm 
soap-suds,  take  of  blue  stone,  one  ounce,  of  alum, 
four  ounces ; to  which  add  half  a gallon  of  strong 
decoction  of  red-oak  bark ; stir  them  together,  until 
the  alum  and  blue  stone  are  dissolved;  then  wash 
the  cracks,  sores,  or  inflamed  parts  twice  a day,  and 
the  cure  will  be  effected  in  a very  short  time.  Light 
or  green  food  would  be  preferable  to  any  other  for  a 
horse  thus  diseased,  until  the  cure  is  performed. 

No.  3.  After  washing  the  legs  and  ankles  clean 
with  soap-suds,  take  flour  of  sulphur,  or  powdered 
brimstone,  one  tablespoonful ; mix  them  well  toge- 
ther, and  anoint  the  sores  and  parts  inflamed  twice  a 
day.  A horse  will  get  well  much  sooner  when  con- 
fined in  a clean  stall,  than  by  running  at  large. 

No.  4.  Boil  poke-root  to  a strong  decoction,  and 
bathe  the  ankles*  twice  a day.  In  all  cases,  a clean 
stable  will  aid  you  much  in  making  a quick  cure  of 
the  scratches. 

No.  5.  Mix  white-lead  and  linseed-oil,  in  such  pro- 
portions as  will  render  the  application  convenient. 
Two  or  three  applications  will  effect  a cure. 


846 


VETERINARY  RECEIPTS. 


No.  6.  For  each  dose,  take  a handful  of  the  roots 
of  dwarf-ash,  known  in  some  places  by  the  name  of 
‘‘old  man’s  beard;”  chop  the  roots  small,'put  in  two 
quarts  of  water,  and  boil  down  to  about  half  its  quan- 
tity. Give  this  dose  every  other  day,  until  you  have 
given  three ; then  bleed  freely  in  the  neck.  A small 
quantity  of  lard,  or  neat’s-foot  oil,  may  be  applied  ex- 
ternally, to  soften  the  sore.  For  a desperate  case,  the 
operation  should  be  repeated. 

REMEDY  FOR  THE  POLL-EVIL,  OR  FISTULA  IN  HORSES. 

When  the  swelling  breaks,  or  if  it  has  been  some 
time  a running  sore,  it  will  have  a pipe  or  tube,  from 
which  the  matter  discharges ; into  this  crowd  a lump 
of  pearlash,  or  potash,  as  large  as  you  can,  with  your 
linger.  Three  such  applications  will  cure  the  worst 
case. 

ANOTHER  REMEDY. 

From  a horse’s  rubbing  and  sometimes  striking  his 
poll  against  the  lower  edge  of  the  manger,  or  hanging 
back  in  the  stall,  and  bruising  the  part  with  the  halter, 
or  from  the  frequent  and  painful  stretchings  of  the 
ligaments  and  muscles,  by  unnecessary  tight  reigning, 
and  occasionally,  we  fear,  from  a violent  blow  on  the 
poll,  carelessly  or  wantonly  inflicted,  inflammation 
conies  on,  and  a swelling  appears  — hot,  tender,  and 
painful.  The  flrst  thing  to  be  attempted,  is  to  abate 
the  inflammation  by  bleeding,  physic,  and  the  appli- 
cation of  cold  lotions  to  the  part ; by  these  means  the 
tumor  will  sometimes  be  dispersed.  This  system, 
however,  must  not  be  pursued  too  far.  If  the  swell- 
ing increases,  and  the  heat  and  tenderness  likewise 
increase,  matter  will  form  in  the  tumor;  and  then 


VETERINARY  RECEIPTS,  347 

our  object  will  be  to  hasten  its  formation  by  warm 
fomentations,  poultices,  or  stimulating  embrocations. 
As  soon  as  matter  is  formed,  which  may  be  known 
by  the  softness  of  the  tumor,  and  before  it  has  time 
to  spread  around  and  eat  into  the  neighboring  parts, 
it  should  be  evacuated.  The  openings  into  the  tumor 
must  be  so  contrived,  that  all  the  matter  shall  run 
out,  and  continue  to  run  out  as  it  is  formed,  and  not 
collect  at  the  bottom  of  the  ulcer,  irritating  and  cor- 
roding it.  This  can  be  effected  bj^  a seton  alone. 
The  needle  should  enter  at  the  top  of  the  tumor, 
penetrate  through  its  bottom,  and  be  brought  out  at 
the  side  of  the  neck,  a little  below  the  abscess.  No- 
thing more  than  this  is  needed,  except  frequent  fomen- 
tations with  warm  water,  to  keep  the  part  clean,  and 
to  obviate  inflammation.  Poll-evil,  in  its  early  stage, 
will  frequently  be  cured.  If  the  ulcer  has  deepened 
and  spread,  and  threatens  to  eat  into  the  ligaments 
of  the  joints  of  the  neck,  it  may  be  necessary  to 
stimulate  its  surface,  and  perhaps  painfully  so,  in 
order  to  bring  it  to  a healthy  state,  and  dispose  it  to 
fill  up ; and  in  extreme  cases,  even  the  scalding  mix- 
ture of  the  farrier  may  be  called  into  requisition. 
This,  however,  will  be  ineffectual,  except  the  pus  or 
matter  is  enabled,  by  the  use  of  setons,  perfectly  to 
run  out  of  the  wound ; and  the  application  of  these 
setons  Avill  require  the  skill  and  anatomical  know- 
ledge of  the  veterinary  surgeon.  In  very  desperate 
cases,  the  wound  may  not  be  fairly  exp6sed  to  the 
action  of  our  caustic  applications,  without  the  division 
of  the  ligament  of  the  neck,  by  which  the  head  is 
almost  entirely  supported.  This,  however,  may  be 
done  with  perfect  safety,  for  although  the  ligament  is 
carried  on  to  the  occipital  bone,  and  some  strength  is 


848  VETERINARY  RECEIPTS. 

gained  by  this  prolongation  of  it,  the  main  strength 
is  on  the  second  bone;  and  the  head  will  continue 
to  be  supported,  although  the  ligament  should  be 
divided  between  the  second  bone  and  the  head.  The 
divided  ligament  will  soon  unite  again,  and  its  former 
usefulness  will  be  restored  when  the  wound  is  healed. 

CURE  FOR  STAGGERS,  NO.  I. 

Take  one  quart  of  brandy,  or  whiskey,  and  dissolve 
one  ounce  of  camphor  in  it,  and  give  for  a dose  one 
gill.  In  about  two  hours  after  taking  this  prepara- 
tion, the  horse  will  get  up.  Care  should  be  taken  to 
prevent  him  from  drinking  water  for  twenty-four 
hours,  in  which  time  a complete  cure  will  be  effected 
in  nine  cases  out  of  ten. 

CURE  FOR  STAGGERS,  NO.  II. 

Symptoms, — The  symptoms  of  the  staggers  are  a 
drowsiness,  eyes  inflamed,  half  shut,  and  full  of 
tears ; the  appetite  bad ; the  disposition  to  sleep 
general!}^  increased,  feebleness,  a continual  hanging 
of  the  head,  or  resting  it  on  the  manger;  rearing, 
falling,  and  being  in  a state  of  insensibility ; walking 
a small  circle  for  a considerable  length  of  time;  the 
ears  hot,  with  a burning  fever,  &c. 

Remedy, — Take  from  the  neck-vein  half  a gallon 
of  blood,  three  times  a week ; take  of  sassafras  tea, 
three  half-pints;  plantain  juice,  half  a pint;  assafoe- 
tida,  half  an  ounce ; saltpeter,  one  teaspoonful.  Mix, 
and  give  the  horse  a drink  three  mornings  in  a 
week.  Give  an  injection,  composed  of  one  pint  of 
meal,  two  quarts  of  water,  one  quart  of  molasses,  and 
one  spoonful  of  hog’s  lard.  Let  the  horse  be  mode- 


VETERINARY  RECEIPTS. 


349 


rately  exercised;  and  whenever  he  is  standi na:,  he 
should  be  well  rubbed.  Give  a mash  twice  a week, 
composed  of  one  gallon  of  bran,  one  tablespoonful  of 
sulphur,  one  teaspoonful  of  saltpeter,  one  quart  of 
boiling  sassafras  tea,  and  an  eighth  of  an  ounce  of 
assafoetida,  not  permitting  the  horse  to  drink  cold 
water  for  six  hours  afterwards.  Should  he  be  much 
mended  by  this  treatment,  nothing  more  will  be  ne- 
cessary, except  feeding  him  on  bran,  or  light  food  of 
any  kind ; but  should  he  appear  to  receive  no  benefit 
from  these  attentions,  in  four  or  five  days,  take  of 
calomel,  twenty-five  grains ; of  opium,  two  drachms ; 
of  camphor,  two  drachms ; powdered  fennehseed,  one 
drachm ; of  syrup  of  any  kind,  a sufidcient  quantity 
to  make  the  ingredients  into  a ball,  which  may  be 
given  every  morning  for  four  or  five  days,  by  which 
time  the  horse  will  get  well,  if  his  disease-  will  admit 
of  cure. 

Horses  that  are  confined  in  the  stable  never  have 
the  staggers ; consequently  it  would  be  advisable  for 
every  person  whose  situation  will  admit  of  it  to  con- 
fine his  horses,  particularly  at  night,  during  the 
spring  and  fall  months. 

BLIND  STAGGERS. 

This  disease  appears  to  be  a compression  upon  the 
brain,  caused  by  a collection  of  wind  and  matter  in 
the  forehead.  The  writer  witnessed  a cure  eftected 
in  the  following  manner:  — A hole  was  bored  with  a 
nail  gimlet  through  the  skull,  on  the  curl  of  hair  be- 
tween the  eyes.  In  various  instances  he  has  heard  of 
its  being  tried  with  uniform  success.  This  remedy 
was  discovered  by  an  attempt  to  kill,  and  thus  relieve 
a horse  from  the  distress  of  this  disease.  His  skull 
30 


350 


VETERINARY  RECEIPTS. 


was  fractured  by  the  stroke  of  an  axe.  The  morn- 
ing following,  the  horse  was  found  feeding,  appa- 
rentl}^  well.  The  remedy  may  be  applied  by  any 
person,  as  the  horse  very  soon  becomes  helpless  after 
the  attack,  and  immediate  relief  is  afforded  by  letting 
out  the  matter,  &c. 

Those  who  are  too  timid  to  try  the  above  remedy, 
may  resort  to  one  less  severe;  and  as  the  writer  has 
understood,  from  a credible  source,  equally  success- 
ful. Make  a vertical  incision  in  the  skin  between  the 
eyes ; separate  it  from  the  skull,  so  as  to  make  a suf- 
ficient cavity  to  contain  a gill  of  salt,  which  put  in  and 
make  it  secure.  A cui^  very  soon  will  be  effected. 

FISTULA. 

The  fistula  in  the  withers  generally  proceeds  from 
some  blow  or  bruise,  and  is  the  most  disagreeable 
disease  to  which  a horse  is  subject.  I would  recom- 
mend to  every  person  whose  situation  will  admit  of 
the  sacrifice,  to  dispose  of  a horse  thus  unfortunately 
affected,  for  whatever  sum  he  would  bring,  or  even 
give  him  away,  sooner  than  be  at  the  expense  and 
trouble,  and  run  a risk  of  performing  a cure,  which, 
if  completed,  would  be  tedious,  and  the  horse  much 
lessened  in  value,  in  consequence  of  being  disfigured 
by  the  scar  w^hich  will  unavoidably  be  left.  The 
remedy  here  recommended  is  severe,  but  it  will  have 
the  desired  effect  more  speedily  than  any  other. 

As  soon  as  the  fistula  assumes  a formidable  appear- 
ance, fomentations  of  bitter  herbs  should  be  employed, 
such  as  wormwood,  camomile,  bay  leaves,  mullen, 
life  everlasting,  &c.,  boiled  in  water  to  a strong  de- 
coction, and,  after  being  strained,  should  be  applied 
as  hot  as  the  horse  can  bear  it  without  giving  pain,  by 


VETERINARY  RECEIPTS. 


851 


means  of  large  woollen  cloths.  This  application  pro- 
motes suppuration;  and  when  matter  is  formed,  let 
the  tumor  be  opened,  so  that  its  contents  may  be 
completely  evacuated ; after  which,  let  the  sore  be 
nicely  washed  with  strong  soap-suds,  and  apply  the 
following  ointment  once  a day:  — Take  of  verdigris, 
half  an  ounce;  oil  of  turpentine,  one  ounce;  copperas, 
half  an  ounce;  ointment  of  yellow  resin,  four  ounces; 
to  be  well  mixed  together.  As  soon  as  liealthy  matter 
is  discharged  from  the  fistula,  the  ointment  may  be 
discontinued,  and  nothing  more  will  be  necessary,  ex- 
cept keeping  it  perfectly  clean  with  soap-suds. 

When  the  fistula  first  makes  its  appearance,  it  may 
be  removed  or  prevented  by  placing  a rowel  or  seton 
in  each  shoulder,  just  below  the  swelled  or  infiamed 
part.  It  should  be  kept  running  two  or  three  weeks. 

FARCY. 

To  effect  a cure  in  this  distressing  disease,  in  its 
first  stage,  bleed  three  times  the  first  week,  taking 
half  a gallon  of  blood  at  each  bleeding ; feed  princi- 
pally on  bran,  oats,  or  any  food  easily  digested,  and 
the  long  food  green,  if  to  be  had.  Remove  all  filth 
from,  or  about  the  stable,  taking  care  to  keep  it  neat 
and  clean  afterward.  Give  three  mashes  a week,  of 
bran,  scalded  with  sassafras  tea,  one  tablespoonful  of 
powdered  brimstone,  and  one  teaspoonful  of  saltpeter 
(not  permitting  the  horse  to  drink  for  six  hours  after- 
ward); take  half  an  ounce  of  assafoetida;  wrap  it  in 
a clean  linen  rag,  and  nail  it  in  the  bottom  of  the 
manger  in  which  he  is  fed.  All  his  drink  must  be 
equal  quantities  of  sassafras,  boiled  in  water  to  a 
strong  decoction,  and  half  an  ounce  of  assafoetida 
should  be  placed  in  his  watering  bucket,  in  the  same 


852 


VETERINARY  RECEIPTS. 


manner  as  directed  for  the  manger.  The  bnds  or 
ulcers  should  be  washed  once  a day  with  blue  stone, 

' or  copperas  water;  and  if  the  knees  or  ankles  are 
swelled,  spread  on  a piece  of  buckskin,  mercurial 
ointment,  and  bind  them  up  as  tight  as  possible  with- 
out giving  pain. 

The  second  week  bleed  twice,  taking  half  a gallon 
of  blood  each  bleeding,  if  the  horse  is  in  tolerable 
order;  or  if  poor,  only  half  the  quantity:  give  the 
same  number  of  mashes  as  directed  for  the  first  week  ; 
also  the  same  drink,  taking  care  to  renew  the  assafoe- 
tida  in  the  manger  and  bucket,  should  it  be  suffi- 
ciently exhausted  to  require  it. 

The  third  week  bleed  but  once,  taking  one  quart 
of  blood : in  other  respects  observe  the  same  treat- 
ment as  directed  for  the  first  and  second  weeks.  The 
horse  should  be  moderately  exercised  about  a mile 
twice  a day,  and  occasionally  should  be  offered  a little 
hominy,  as  a change  to  keep  up  his  appetite.  By  the 
time  your  attentions  for  the  third  week  expire,  if  the 
disease  is  merely  local,  it  will  not  only  be  removed, 
but  the  plight  of  the  horse  will  be  much  improved. 

When  the  farcy  begins  to  make  its  appearance 
epidemically,  the  case  is  rendered  difficult,  and  will 
require  the  aid  of  more  active  medicine.  Prepare 
and  give  to  a horse  thus  diseased  a ball  every  night 
for  a week,  composed  of  twenty-five  grains  of  calomel, 
a quarter  of  an  ounce  of  powdered  fennel-seed,  a small 
quantity  of  syrup  of  any  kind,  and  as  much  crumb 
of  loaf-bread  as  will  make  a ball  about  the  size  of  an 
English  walnut. 

All  buds  or  ulcers  should  be  washed  clean  in  blue- 
stone  water ; after  which  they  should  be  well  rubbed 
around  with  mercurial  ointment  once  a day ; a narrow 


VETERINARY  RECEIPTS. 


353 


pitch  plaster  should  be  laid  on  at  the  joining  of  the 
head  and  neck,  in  the  direction  of  the  throat-latch, 
for  the  purpose  of  taking  off  the  hair,  which  will 
happen  in  two  or  three  days ; after  which,  a lump  of 
mercurial  ointment,  about  the  size  of  a hickory-nut, 
must  be  rubbed  on  the  naked  part  (every  night  and 
morning,  until  the  expiration  of  the  week),  among  the 
large  glands  of  the  throat,  until  it  is  entirely  ab- 
sorbed. Added  to  which,  the  treatment  generally  may 
be  the  same  as  before  recommended  in  the  more  sim- 
ple stage  of  the  farcy,  with  these  exceptions:  the 
drink  should  never  be  cold,  but  milk-warm ; the 
mashes  without  sulphur  counteract  the  effects  of  the 
calomel  and  ointment:  he  should  not  be  bled,  and 
great  care  should  be  used  to  prevent  his  getting  wet, 
and  catching  cold  in  any  way,  while  under  the  course 
of  physic. 

At  the  expiration  of  the  week,  stop  the  balls  and 
ointment  for  a week,  adding  sulphur  to  the  mashes, 
as  directed  in  the  first  stage  of  farcy.  At  the  expira- 
tion of  the  second  week,  stop  the  sulphur,  and  again 
commence  with  the  balls  and  ointment.  Go  on  in  this 
manner,  continuing  to  change  the  medicine  each 
week,  until  the  cure  is  performed. 

It  may  sometimes  happen  that  a horse’s  mouth  will 
become  sore  before  the  expiration  of  a week,  when 
taking  the  balls  and  using  the  ointment.  Whenever 
this  is  discovered,  stop  with  balls,  and  add  sulphur  to 
the  mashes,  which  will  readily  remove  the  soreness 
about  the  mouth. 

STRAINS. 

Strains,  in  whatever  part  of  the  horse,  either  pro- 
duced from  running,  slips,  blows,  or  hard  riding,  are 
30* 


354 


VETEKINARY  RECEIPTS, 


tlie  relaxing,  over-stretching  or  breaking  the  mnscles 
or  tendinous  fibres.  A strain,  unless  uncommonly 
bad,  may  be  cured  in  a short  time  by  applying  the 
following  remedies : 

No.  1.  Take  of  sharp  vinegar,  one  pint;  spirits  of 
any  kind,  half  a pint;  camphor,  one  ounce;  mix  them 
well  together,  and  bathe  the  part  injured  twice  a day; 
a piece  of  flannel,  wet  with  the  mixture,  and  wrapped 
around  the  part,  will  be  very  beneficial  ; take  from 
the  neck-vein  half  a gallon  of  blood. 

No.  2.  Take  of  opodeldoc,  a piece  the  size  of  a 
marble,  and  rub  it  on  the  strained  part  with  the  naked 
hand  twice  a day  until  the  hand  becomes  dry.  Should 
the  injured  part  resist  both  of  these  remedies,  you 
may  conclude  the  injury  is  a very  serious  one,  which 
nothing  but  time  can  relieve,  and  the  horse  must  be 
turned  out  upon  grass  a suflS.cient  length  of  time  for 
nature  herself  to  perform  the  great  operation. 

RING  BONE. 

The  ring  bone  partakes  of  the  nature  of  the  spavin, 
and  frequently  proceeds  from  the  same  cause.  It 
makes  its  appearance  on  the  lower  part  of  the  pastern, 
and  sometimes  immediately  beyond  the  coffin-joint. 
It  is  a hard  and  bony  substance,  and  generally  reaches 
half  round  the  ankle,  which  gives  to  the  ankle  an 
unnatural  appearance,  and  causes  the  horse  to  go  stiff* 
and  lame.  Its  name  has  proceeded  from  its  resem- 
blance to  a ring.  It  seldom  admits  of  a cure,  conse- 
quently a horse  diseased  with  it  is  worth  but  little. 
When  the  ring  bone  first  makes  its  appearance,  blis- 
ters of  flies  have  sometimes  been  employed  with  suc- 
cess. But  after  growing  to  full  size,  and  remaining 
some  length  of  time,  a cure  is  hopeless. 


VETERINARY  RECEIPTS. 


855 


Remedy, — A strong  preparation  of  corrosive  subli- 
mate added  to  Spanish  flies  and  Venice  turpentine, 
and  mixed  with  hog’s  lard,  will  often  dissolve  a ring 
bone. 


TO  CURE  RING  HOOF  IN  HORSES. 

Cleanse  the  sore  well  with  soap  and  water ; wipe 
dry,  and  wash  with  the  following  mixture  twice  a 
day  : — Dissolve  flfteen  grains  of  corrosive  sublimate 
in  six  ounces  of  alcohol ; shake  well,  and  it  is  ready 
for  use. 

SPLINT. 

The  splint  is  a hard  lump  or  excrescence  that  grow^s 
upon  the  fore-legs  of  a horse,  between  the  fetlock  and 
the  knee.  It  is  unpleasant  to  the  eye,  but  seldom 
does  injury,  unless  situated  on  the  back  of  the  leg, 
and  immediately  under  the  large  tendons,  in  which 
case  lameness  is  always  produced,  and  the  cure  ren- 
dered diflicult. 

When  the  splint  is  situated  in  the  usual  place,  and 
grows  so  large  as  to  be  unfavorable  to  beauty,  bathe 
the  part  with  hot  vinegar  twice  a day,  and  rub  the 
knot  or  splint  with  a smooth  round  stick,  after  bathing 
for  ten  or  flfteen  minutes ; by  the  expiration  of  a week 
the  knot  will  perceptibly  decrease  in  size,  and  Anally 
in  a short  time  will  disappear;  but  should  such  means 
not  have  the  desired  eftect,  shave  ofl*  the  hair  over 
the  lump,  and  apply  a blister  of  Spanish  flies,  which 
in  a short  time  will  effectually  remove  it.  The  splint, 
when  flrst  making  its  appearance,  will  cause  a horse 
to  limp  a little ; and,  as  he  advances  in  years,  may 
stiften  him,  and  cause  him  to  stumble. 


356 


VETERINARY  RECEIPTS. 


STRINGH  ALT. 

The  stringhalt  affects  horses  in  their  hind  legs, 
and  consists  in  a false  action  or  involuntary  use  of  a 
muscle  which  twitches  one  of  the  legs  almost  up  to 
the  belly;  and  sometimes  the  string  halt  is  produced 
by  a muscle  being  overstrained,  or  by  a violent  blow 
on  the  hind  parts.  Good  rubbing,  and  baths  of  warm 
vinegar  and  sweet-oil,  aftbrd  momentary  relief,  but  a 
permanent  cure  need  not  be  expected.  A horse  thus 
injured  is  incapable  of  faithfully  performing  a jour- 
ney, although  he  may  be  ridden  four  or  five  miles 
without  manifesting  excessive  fatigue. 

SPAVIN. 

A spavined  horse  may  be  considered  as  one  com- 
pletely ruined ; for  a permanent  cure  can  rarely  be 
eftected,  if  attempted  even  on  its  first  appearance. 

The  spavin  is  a lump,  knot,  or  swelling,  on  the  in- 
side of  the  hock,'  below  the  joint,  that  benumbs  the 
limbs,  and  destroys  the  free  use  of  the  hind  legs.  It 
causes  a horse  to  be  extremely  lame,  and  to  expe- 
rience, apparently,  very  excruciating  pain. 

In  the  purchase  of  a horse,  great  respect  should  be 
paid  to  his  bringing  up  his  hind  parts  w'ell,  as  a spa- 
vined horse  never  makes  a full  step  with  the  leg 
affected ; also  to  the  shape  of  his  hocks,  in  order  to 
discover  if  there  is  any  knot  or  unnatural  prominence 
about  the  joints,  which  is  an  evidence  of  the  spavin. 
When  a horse  is  thus  diseased,  he  is  unfit  for  any 
kind  of  service,  even  the  meanest  drudgerj^,  being  in 
constant  pain,  and  unable  to  perform  labor.  Horses 
sometimes  have  the  spavin  wdien  there  is  no  lump 
apparent  near  the  joint,  the  disease  being  seated  in 


VETERINARY  RECEIPTS.  357 

the  joint.  To  detect  such  spavin,  have  the  horse 
ridden  in  three  quarters  speed,  about  one  mile  out 
and  back,  occasionally  fretting,  cracking,  and  draw- 
ing him  up  suddenly  and  short;  after  which,  let  him 
be  ridden  in  cold  water  up  to  the  belly:  then  place 
him  in  a stall,  without  interruption,  for  about  half  an 
hour,  by  which  time  he  will  be  perfectly  cool.  Then 
have  him  led  out,  and  moved  gently.  If  he  has  re- 
ceived a temporary  cure  of  spavin,  he  will  show  lame- 
ness. A blister  of  Spanish  flies  applied  to  the  part 
aftected  (after  shaving  oflF  the  hair),  with  a bath  of 
strong  spirits  or  vinegar,  and  a week’s  rest,  will  fre- 
quently suspend  the  lameness  produced  by  the  spavin 
for  a time ; but  a radical  cure  may  not  be  expected. 

ANOTHER  REMEDY. 

The  following  has  been  found  to  cure  a bone  spavin 
in  its  first  stages,  when  properly  applied.  Add  to  two 
tablespoonsful  of  melted  lard,  one  of  cantharides, 
made  flne  or  pulverized,  and  a lump  of  corrosive  sub- 
limate, as  large  as  a pea,  pulverized  — 'all  melted  up 
together,  and  applied  once  a day  till  used  up.  This 
quantity  is  for  one  leg,  and  may  be  relied  on  as  a cure. 
It  will  make  a sore,  and  the  joint  will  be  much  weak- 
ened while  applying  the  medicine,  but  no  need  of 
alarm ; it  will  be  all  right  when  healed  up. 

GLANDERS. 

As  an  experiment,  where  the  usual  remedies  had 
failed,  a strong  decoction  of  tobacco-juice  was  given 
internally,  and  proved  successful. 


358 


VETERINARY  RECEIPTS. 


BIG  HEAD  IN  HORSES. 

The  following  treatment  has  been  tried  and  found 
to  afibrd  temporary  relief:  — The  duct  that  passes 
from  the  eye  to  the  nose  was  laid  bare,  or  an  incision 
made  in  the  large  part  of  the  nose,  and  the  wound 
burned  with  a hot  iron.  But  the  horse,  about  two 
years  afterwards,  became  diseased,  dwindled  away, 
^ and  lost,  measurably,  the  use  of  the  parts.  Afterwards, 
the  following  experiment  on  the  same  horse  proved 
highly  successful : — He  was  thrown  and  tied  ; then  a 
hot  iron  run  through  his  head,  inserting  it  into  the 
lump  on  one  side,  and  carrying  it  through  the  lump 
upon  the  other.  The  horse  in  a short  time  was  well, 
and  never  after  had  any  symptoms  of  the  disease. 
Others  were  treated  in  the  same  way,  with  equal 
success. 

LAMPASS. 

All  young  horses  are  subject  to  the  lampass,  and 
some  suffer  extremely  before  it  is  discovered. 

It  is  a swelling  or  enlarging  of  the  gums  on  the  in- 
side of  the  upper  jaw ; the  growth  is  sometimes  so 
large  as  to  prevent  a horse  from  eating  with  any  com- 
fort. The  remedy  is  simple,  and  after  being  applied, 
a horse  will  improve  in  his  condition  with  great 
rapidity. 

Take  a hot  iron,  flat,  sharp,  and  a little  crooked  at 
the  end,  burn  the  lampass  out  just  below  the  level  of 
the  teeth,  using  great  care  to  prevent  the  hot  iron 
from  bearing  or  resting  on  the  teeth.  After  the  ope- 
ration is  performed,  the  horse  should  be  given  a little 
bran  or  meal,  with  a small  quantity  of  salt  in  it. 
Some  farriers  have  recommended  cutting  for  the  lam- 


VETERINARY  RECEIPTS. 


359 


pass,  which  only  gives  momentary  relief,  and  would 
require  the  same  operation  to  be  performed  every 
three  or  four  months ; but  when  it  is  once  burned  out, 
it  never  again  makes  its  appearance. 

HOOKS  OR  HAWS. 

The  hooks  or  haws  in  a horse  is  the  growing  of  a 
horny  substance  upon  the  inner  edge  of  the  washer 
or  caruncle  of  the  eye,  which  may  be  found  in  the 
inner  corner,  next  to  the  nose.  When  this  disease 
makes  its  appearance,  the  washer  or  caruncle  is  en- 
larged with  great  rapidity,  and  the  ligament  that  runs 
along  the  edge  of  this  membrane  becomes  extremely 
hard,  or  like  a cartilage ; and  wlienever  it  arises  to 
this  state,  it  draws,  compresses,  and  causes  great  pain 
to  the  eyes,  produces  a tightness  of  the  skin,  a stiff- 
ness of  the  hind  legs,  and  finally  a general  spasmodic 
affection,  throughout  the  whole  system. 

The  eyes  are  often  inflamed,  and  sometimes  dis- 
eased, without  their  having  the  hooks.  For  the  pur- 
pose of  ascertaining  the  fact,  take  hold  of  the  bridle, 
and  raise  the  horse’s  head  as  high  as  you  can,  with 
convenience,  reach : if  he  is  diseased  with  the  hooks, 
the  washer  or  caruncle  of  the  eye,  while  his  head  is 
raised  up,  will  cover  at  least  one-half  the  surface  of  the 
eye-ball.  When  this  is  the  case,  take  a common  sized 
needle,  with  a strong  thread  [having  placed  on  the 
horse’s  nose  a twitch,  to  prevent  his  moving];  then  take 
in  your  thumb  and  finger  the  washer  or  caruncle  of  the 
eye,  and  pass  the  needle  through  it,  about  a quarter 
of  an  inch  from  the  outer  edge,  and  inside  the  horny 
substance ; draw  it  gently  with  the  needle  and  thread, 
until  you  have  a fair  chance  of  performing  the  opera- 


360  VETERINARY  RECEIPTS. 

tion ; then  with  a sharp  knife  cut  the  piece  out  taken 
with  the  needle,  which  must  not  be  larger  than  one- 
fourth  the  size  of  a half-dime : wash  the  eyes  for  two 
or  three  mornings  with  salt  and  water,  bathe  his  legs 
up  to  his  belly  in  equal  parts  of  warm  vinegar,  spirits, 
and  oil,  or  fresh  butter,  and  give  a mash  of  one  and 
a half  gallons  of  bran  or  oats,  one  tablespoonfiil  of 
flour  of  sulphur,  one  teaspoonful  of  saltpeter,  and  the 
cure  will  be  performed,  in  all  probability,  in  four  or 
flve  days.  Great  care  should  be  taken  not  to  cut  too 
large  a piece  from  the  caruncle,  as  it  disflgures  the 
eye,  and  sometimes  produces  blindness. 

LOCKJAW. 

The  lockjaw  being  so  fatal  in  its  consequences,  it 
is  a fortunate  circumstance  that  it  occurs  so  seldom 
among  horses. 

It  commences  with  a difficulty  in  mastication ; and 
shortly  after  the  jaws  are  so  completely  and  im- 
movably closed,  that  it  is  with  much  difficulty  that 
medicine  can  be  administered.  The  muscles  of  the 
neck  appear  to  be  much  contracted,  and  the  animal 
seems  to  suffer  great  pain. 

The  lockjaw  is  frequently  brought  on  by  trifling 
causes,  such  as  cuts,  wounding  of  nerves,  tendons, 
&c.  Generally  speaking,  the  cure  is  uncertain ; but 
it  will  chiefly  depend  on  opium,  the  warm  bath,  and 
other  anti-spasmodics.  Sometimes  the  sudden  appli- 
cation of  cold  water,  in  great  quantities,  has  been 
serviceable  ; friction  of  turpentine,  oil,  or  spirits,  genen 
rally  proves  useful,  as  does  a clyster  made  with  two 
ounces  of  spirits  of  hartshorn,  four  ounces  of  oil  of 
turpentine,  and  the  yolk  of  three  or  four  eggs,  mixed 


VETERINARY  RECEIPTS. 


361 


with  a quart  of  strong  ale  and  gin,  or  whiskey.  It  is 
a great  object  to  promote  urine,  sweat,  &c.  Opium, 
camphor,  and  copious  bleedings  have  been  found, 
in  some  cases,  very  beneficial ; and  when  they  have 
failed,  hartshorn,  ether,  opium,  and  brandy,  have  been 
employed  with  some  success;  though  the  lockjaw  is 
often  a symptom  of  approaching  dissolution,  and  fre- 
quently defies  the  power  of  all  kinds  of  medicine  that 
have  yet  been  employed  in  its  treatment. 

GRAVEL  IN  THE  HOOFS. 

The  gravel  in  the  hoof  is  an  incident  that  happens 
to  horses  in  traveling,  and  is  brought  on  by  small 
stones  or  grit  getting  between  the  hoof  and  shoe,  set- 
tling to  the  quick,  and  then  inflaming  and  festering ; 
it  produces  lameness,  and  causes  a horse  to  undergo 
very  excruciating  pain.  The  first  step  necessary  for 
a horse’s  relief  is  to  have  his  shoes  taken  oft*  and  get 
the  stones  out.  You  may  readily  determine  where 
they  lie,  by  pressing  the  edge  of  the  hoof  with  a pair 
of  pincers,  after  all  the  gravel  is  removed,  which  may 
be  known  by  a discontinuation  of  the  blackness  of 
the  place.  The  wound  caused  by  cutting  for  the 
gravel  may  be  easily  healed  by  melting  together 
equal  parts  of  beeswax,  resin,  fresh  butter,  or  sweet- 
oil,  and  pouring  the  mixture  on  the  wound,  warm  as 
the  animal  can  bear  it  without  giving  pain.  Then 
warm  a little  tar  or  pitch,  and  pour  a small  quantity 
over  the  wound  and  its  neighboring  parts  to  keep 
out  the  dust  and  defend  the  foot  from  any  hard  sub- 
stance for  a few  days,  by  which  time  it  will  get 
well. 


31 


362 


VETERINARY  RECEIPTS, 


STONE  OR  GRAVEL  IN  THE  BLADDER. 

Fortunately  the  stone  is  a disease  not  very  common 
among  horses ; but  whenever  it  makes  its  appearance, 
unless  some  remedy  is  immediately  employed,  its 
consequences  are  to  be  much  dreaded.  It  consists  in 
small  gravel  or  stones  being  lodged  in  the  bladder, 
which  prevent  a free  discharge  of  urine,  and  produce 
the  most  excruciating  pain.  The  horse  will  linger 
and  pine  away  until  he  can  scarcely  support  the 
burden  of  life. 

Symptoms.  — Frequent  stretching,  groaning,  and 
many  fruitless  attempts  to  pass  water,  which  will 
finally  be  discharged  by  a few  drops  at  a time,  with 
great  apparent  pain,  a shrinking  of  the  flesh,  although 
the  appetite  is  good,  no  fever,  but  a dull,  sluggish, 
and  sleepy  appearance,  wanting  much  in  his  usual 
spirits. 

Remedy.  — Take  of  marsh-mallows,  water-melon 
seed,  and  asparagus,  each  two  large  handsful;  boil 
them  in  three  quarts  of  water  to  one  quart,  and  add 
one  teaspoonful  of  saltpeter,  and  give  the  whole  as  a 
drench,  after  being  nicely  strained. 

Take  of  sweet-oil,  or  fresh  butter,  one  tablespoon- 
ful ; grease  his  sheath,  and  draw  out  gently  and 
grease  his  penis ; also  grease  the  large  seam  from  the 
penis  up  near  the  anus;  and  with  the  hand,  bearing 
a little,  stroke  the  seam  downward  to  the  end  of  the 
penis,  for  ten  minutes  every  hour,  until  the  horse  has 
a urinary  discharge,  which  in  all  probability  will  take 
place  in  one  or  two  hours  after  taking  the  drench. 
Should  some  blood  be  passed,  it  may  be  no  cause  of 
alarm,  and  will  clearly  prove  there  is  gravel  in  the 
urinary  passages.  Repeat  the  dose  in  three  hours, 
should  the  desired  eflfect  not  be  produced. 


VETERINARY  RECEIPTS. 


363 


HIDE-BOUND. 

A horse  is  said  to  be  hide-bound  when  his  skin  will 
not  slip  under  the  pressure  of  the  hand,  but  sticks  as 
fast  to  the  ribs  as  if  it  were  glued. 

Horses  are  sometimes  hide-bound  in  consequence 
of  some  violent  disease,  and  it  is  often  a bad  symp- 
tom; but,  generally,  this  tightness  of  the  skin  pro- 
ceeds from  bad  or  insufficient  provender,  cruel  usage, 
and  sometimes  from  worms. 

The  first  thing  necessary  for  performing  a cure  is 
to  offer  better  treatment  to  the  animal,  giving  him 
plenty  of  light  food,  such  as  bran,  oats,  &c.,  and  a 
clean  stable,  with  fresh  litter.  Then  take  from  the 
neck-vein  lialf  a gallon  of  blood.  At  night  give  a 
mash  composed  of  one  gallon  of  bran,  scalded  with 
sassafras  tea,  one  tablespoonful  of  flour  of  sulphur,  or 
powdered  brimstone,  and  one  teaspoonful  of  saltpeter, 
not  permitting  him  to  drink  for  six  hours  afterward. 
On  the  second  day,  at  twelve  o’clock,  take  of  cop- 
peras, two  tablespoonsful ; of  warm  sassafras  tea,  one 
quart ; saltpeter,  one  teaspoonful.  Mix,  and  give 
them  as  a drench.  Have  the  horse  well  rubbed,  and 
in  a few  days  he  will  be  entirely  relieved. 

YELLOW  WATER. 

The  yellow  water  is  very  infectious.  It  is  ex- 
tremely fatal  in  its  consequences,  unless  some  remedy 
is  employed  shortly  after  it  makes  its  appearance. 

Symptoms  of  Yellow  Water, — The  characteristics  of 
this  disease  are  a dusky  yellowness  of  the  eyes,  lips, 
and  bars  of  the  mouth  ; a dull,  sluggish  appearance, 
a loss  of  appetite;  the  excrement  hard,  dry,  yellow, 


364 


VETERINARY  RECEIPTS. 


and  sometimes  of  a pale  or  light  green ; the  urine 
uncommonly  dark,  of  a dirt}^  brown  color,  and  when 
discharged  a length  of  time  has  the  appearance  of 
blood. 

Remedy,  — Take  of  assafoetida,  one  ounce;  cam- 
phorated spirits,  four  tablespoonsful ; warm  water, 
one  pint.  Mix,  and  give  them  as  a drench,  for  three 
or  four  mornings  successively.  Take  of  bran,  one  and 
a half  gallons ; flour  of  sulphur,  one  tablespoonful ; 
antimony,  twenty  grains.  Mix  them  well  together, 
and  with  a strong  decoction  of  sassafras,  scald  the 
bran,  forming  a niash,  which  must  be  given  three 
nights  in  the  week,  not  permitting  the  horse  to  get 
wet,  or  drink  water,  except  it  is  milk- warm.  His 
stable  should  be  a comfortable  one,  and  he  should 
have  a clean  bed  of  straw  placed  under  him.  Bleed 
twice  in  the  neck-vein,  taking  half  a gallon  of  blood 
at  each  bleeding,  within  the  week.  Let  his  exercise 
be  regular  and  moderate ; and  by  the  expiration  of 
nine  or  ten  days,  the  cure,  in  all  probability,  will  be 
performed. 

REMEDY  FOR  THE  BOTTS,  NO.  I. 

A tablespoonful  of  slacked  lime,  given  three  times 
a week,  in  bread  mashes,  for  near  two  weeks,  has 
caused  the  botts  to  pass  off  in  quantities,  varying  from 
ten  to  twenty  during  the  night. 

As  an  evidence  of  its  good  effects,  a gentleman  who 
has  tried  it  in  many  cases,  says  he  has  not  lost  a horse 
since  he  began  to  use  it.  A large  number  of  the  botts 
thus  expelled  had  the  appearance  of  being  dead. 
This  fact  induced  him  to  put  some  of  the  live  ones  in 
a strong  solution  of  lime-water  (spirits  of  turpentine 


VETERINARY  RECEIPTS. 


365 


having  produced  no  effect  on  them),  and  all  those  i)ut 
into  lime-water  were  dead  in  eight-and-forty  hours. 

Lime-water  is  a certain  preventive  in  keeping  cattle 
from  taking  the  murrain.  As  an  evidence  of  this  fact, 
it  has  been  used  among  cattle  three  times  per  Aveek, 
mixed  with  salt,  for  three  or  four  years;  and  in  that 
time  not  a single  cow,  or  steer,  or  ox,  was  lost  by  this 
disease.  In  the  mean  time,  some  of  the  neighbors 
lost  nearly  all  the  cattle  they  owned. 

No  doubt  it  is  a sure  and  infallible  remedy  for 
botts  in  horses,  and  a preventive  of  murrain  among 
cattle. 

REMEDY  FOR  THE  BOTTS,  NO.  II. 

To  make  botts  let  go  their  hold,  give  the  horse  a 
quantity  of  molasses  or  dissolved  sugar,  with  a quart 
of  sweet  milk;  in  thirt}"  minutes,  you  will  find  the 
horse  at  ease.  Then  pulverize  an  eighth  of  a pound 
of  alum,  dissolved  in  a quart  of  warm  water,  and 
drench  your  horse.  After  two  hours,  or  less,  give 
the  horse  one  pound  of  salts,  and  you  will  find  the 
botts  in  the  dung.  The  molasses  and  sweet  milk 
will  cause  the  botts  to  let  go,  and  prey  upon  the 
sweetening.  The  alum  contracts  them,  and  the  salts 
pass  them  off*. 

REMEDY  FOR  THE  BOTTS,  NO.  III. 

The  ingredients  are  simple,  and  too  mild  to  pro- 
duce any  injurious  effects  on  the  animal  to  which 
they  may  be  administered.  They  consist  of  new 
milk,  honey,  or  molasses,  common  salt  and  water, 
and  linseed-oil.  The  manner  of  preparing  and  ad- 
ministering is  as  follows:  — As  soon  as  the  disease 
31* 


366 


VETERINARY  RECEIPTS. 


(tlie  symptoms  of  which  are  unerring)  is  ascertained, 
drench  the  horse,  fas-ting  if  possible,  with  a quart  of 
fresh  milk  saturated  with  honey,  molasses,  or  sugar; 
to  be  preferred  in  the  order  stated.  Leave  him  at 
rest  for  two  hours ; at  the  expiration  of  which,  having 
previously  prepared  some  strong  brine,  by  boiling  as 
much  common  salt  as  can  be  dissolved  in  it,  drench 
him  as  before  with  a pint  of  it  when  cool.  After  a 
similar  period  of  two  hours,  give  him  half  a pint  of 
linseed-oil,  and  the  remedy  is  complete. 

TO  KILL  LICE  ON  HORSES,  COWS  AND  HOGS. 

Take  the  water  in  which  potatoes  have  been  boiled, 
rub  it  all  over  the  skin.  The  lice  will  be  dead  within 
two  hours,  and  never  will  multiply  again. 

DISTEMPER  IN  CATTLE 

May  be  cured  by  boiling  the  common  poke-root  to 
a strong  decoction,  and  administering  a quart  of  it 
three  times  a day. 

DISEASES  AND  TREATMENT  OF  CATTLE. 

All  cattle  brought  to  the  South  from  England,  as 
well  as  those  from  the  North  and  West,  are  very 
liable  to  be  attacked  with  a fatal  disease,  similar  to 
an  inflammation  of  the  brain. 

Young  cattle,  from  eight  months  to  one  year  old, 
are  less  subject  to  it  than  those  more  advanced  in  life. 
If  the}^  survive  the  summer  and  autumn,  I consider 
them  safe,  although  great  care  should  be  taken  of 
them  the  second  season.  They  should  be  brought  as 
early  in  the  fall  as  possible,  kept  in  good  growing 
condition  through  the  winter,  and  in  the  spring  be 


VETERINARY  RECEIPTS. 


867 


removed  to  a high,  healthy  position,  have  easy  access 
to  pure  water,  and  their  pasture  as  much  shaded  as 
the  nature  of  the  ground  will  admit.  In  August  and 
September,  they  should  be  kept  in  a cool  stable, 
during  the  heat  of  the  day,  and  at  night  also,  the  dew 
at  that  season  being  almost  as  injurious  as  the  intense 
heat  of  the  sun. 

With  these  precautions,  probablj^  more  than  half 
would  escape  the  disease,  the  first  indication  of 
which  is  usually  a languid  appearance  of  the  animal, 
followed  by  the  loss  of  appetite,  short,  quick  breath- 
ing, with  more  or  less  fever,  and  not  unfrequently  a 
cough. 

I have  hitherto  considered  this  disease,  when  once 
established,  incurable.  I have  recently  learned,  how- 
ever, that  bj^  sawing  oflF  the  horns,  close  to  the 'head, 
nine  out  of  ten  would  recover.  They  may  be  bled 
copiously,  which  relieves  the  dullness  about  the  eyes. 
After  the  bleeding  is  stopped,  bind  cloths,  plastered 
with  tar,  around  the  stump,  as  a protection  against 
flies. 


TO  KILL  LICE  ON  CATTLE. 

We  have  been  informed  by  a gentleman  who  has 
for  many  years  kept  a large  stock  of  cattle,  that  fine, 
dry  sand  scattered  on  the  back,  neck,  and  sides  of 
the  animals,  is  an  efiectual  remedy  against  these  ver- 
min. He  collects  dry  sand,  and  puts  it  in  a box  or 
tub  in  the  barn,  and  occasionally  applies  it  during 
the  winter,  by  sifting  or  strewing  it  over  the  body  of 
each  creature,  with  complete  success  in  ridding  it  of 
its  troublesome  guests. 


868 


VETERINARY  RECEIPTS. 


ANOTHER  REMEDY. 

Make  a strong  sassafras  tea,  or  red  pepper  tea  (or 
a mixture  of  both  is  preferable),  with  a reasonable 
portion  of  lard,  and  rub  or  wash  the  animal  with  it 
every  two  or  three  days.  It  will  kill  the  lice,  and 
destroy  the  nits  as  fast  as  they  hatch ; and,  by  a few 
washings,  the  animal  will  soon  be  rid  of  the  lice. 
It  is  a sure  and  safe  remedy. 

TO  DESTROY  VERMIN  ON  CATTLE. 

A strong  decoction  of  tobacco,  washed  over  a beast 
infected  with  vermin,  will  generally  drive  them 
away.  It  sometimes  will  make  the  beast  very  sick 
for  a.  short  time.  But  a better  remedy  is  to  mix 
plenty  of  strong  Scotch  snuff  in  train  oil,  and  rub  the 
back  and  neck  of  the  creature  with  it.  This  will 
effectually  kill  or  drive  away  all  vermin  from  a 
quadruped. 

TO  DESTROY  VERMIN  ON  CATTLE,  AND  CURE  THE 
MANGE. 

Put  into  an  earthen  vessel  four  ounces  of  flour  of 
sulphur,  and  a pound  weight  of  nut-oil ; place  the 
vessel  upon  a moderate  fire,  and  stir  the  mixture  with 
a piece  of  wood,  until  part  of  the  flour  of  sulphur  is 
dissolved,  and  the  oil  has  acquired  a reddish-brown 
color;  then  remove  it  from  off  the  fire;  and  before 
it  is  entirely  cold,  add  four  ounces  of  essence  of  tur- 
pentine; then  stir  it  again,  until  it  is  incorporated. 
This  preparation  is  neither  expensive  nor  compli 
cated ; and  when  used,  is  merely  put  upon  the  parts 
infected  with  a feather. 


VETERINARY  RECEIPTS. 


8G9 


HORN  DISTEMPER,  OR  HORN  AIL, 

Is  a disorder  incident  to  horned  cattle,  by  which 
the  internal  substance  of  the  horn  (commonly  called 
the  pith,  which  is  the  spongy  part  of  the  bone), 
wastes  away,  &c.  This  disorder  may  be  known  by 
a dullness  in  the  countenance,  a sluggish  motion, 
want  of  appetite,  a desire  to  lie  down  frequently, 
shaking  the  head,  and  appearing  dizzy,  &c.  To  be 
sure  of  this  disease,  take  a small  gimlet,  and  perfo- 
rate the  horn  two  or  three  inches  above  the  head : if 
it  is  hollow,  and  no  blood  follows,  it  is  the  hollow 
horn.  This  distemper  is  generally  brought  on  by 
poor  keeping,  &c. 

Bore  each  horn  at  the  upper  and  lower  side,  that 
the  drain  may  have  vent,  and  administer  at  least 
two  or  three  doses  of  salts,  or  some  gentle  purgative ; 
inject  into  the  horn  strong  vinegar.  This  will  cleanse 
the  horn,  and  eftect  a cure.  Sawing  off  the  horn  is 
sometimes  resorted  to,  but  the  above  treatment  is 
preferable. 

ON  THE  DISEASE  COMMONLY  CALLED  THE  HOLLOW 
HORN. 

This  is  a disease  that  is  highly  inflammatory  and 
infectious,  and  the  animal  having  it  ought  to  be  re- 
moved from  the  herd  until  well. 

The  following  mode  of  treatment  has  been  found 
very  successful,  and  the  beast  is  soon  restored  to  a 
thriving  state.  As  soon  as  you  discover  an  animal 
aftected  with  the  hollow  horn,  bleed  it  from  the  neck 
(in  the  same  vein  in  which  a horse  is  bled),  from  two 
to  six  or  seven  quarts,  according  to  its  age,  size,  and 


370 


VETERINARY  RECEIPTS. 


C(»n(litioii,  and  administer  three  quarters  to  one  pound 
and  a half  of  glauber  salts ; with  a middle-sized  gim- 
let, open  the  horns  through  and  through,  marking 
the  holes,  that  the}"  be  perpendicular  in  the  usual 
position  the  animal  carries  its  head,  so  that  the  pus 
formed  may  have  a free  discharge  as  soon  as  the 
horns  are  opened  : put  through  the  hole  into  each 
about  a tablespoonful  of  strong  vinegar,  in  which 
some  salt  and  black  pepper,  ground,  has  been  put. 
The  day  following,  the  horns  must  be  again  opened, 
and  cleansed  from  the  pus,  which  generally  is  now 
formed,  and  about  half  a teaspoonful  of  spirits  of  tur- 
pentine put  into  each  horn  ; and  a little  on  the  poll 
of  the  animal  daily,  during  the  continuance  of  the 
disease.  One  bleeding  is  generally  sufficient,  but 
there  are  cases  in  which  it  is  necessary  to  repeat  it 
three  times,  as  also  the  salts.  The  food,  during  the 
continuance  of  the  disease,  is  important  — corn  in 
every  shape  is  bad  — potatoes  are  of  great  use  (with 
a small  quantity  of  brewer’s  grains) ; and  the  animal 
ought  to  have  from  one  to  two  and  a half  pecks  daily, 
with  hay  in  the  winter,  and  grass  if  in  the  summer. 
Potatoes  have  a wonderful  effect  on  the  animal,  as 
soon  as  the  bowels  are  well  cleansed;  the  importance 
of  which  any  person  will  be  convinced  of  who  ob- 
serves the  discharge  of  the  animal.  In  some  obsti- 
nate cases,  give  daily  from  a half  to  one  ounce  of 
niter,  sprinkled  with  potatoes.  It  is  important,  in  the 
first  bleeding,  to  take  as  much  blood  as  the  animal 
will  bear,  as  the  fever  is  more  easily  checked  by  one 
large  bleeding  than  two  small  ones,  and  the  animal 
better  able  to  bear  it.  In  many  cases  the  bleeding 
and  salts  have  been  sufficient  without  opening  the 
horns,  and  when  taken  in  the  early  stage  will  gene- 


VETERINARY  RECEIPTS. 


371 


rally  be  found  to  answer;  but  the  boring  certainly 
assists  in  forming  anew  the  internal  part  of  the  horn, 
and  as  soon  as  it  commences  forming,  the  holes  in 
the  horn  should  be  allowed  to  close.  An  animal 
having  the  hollow  horn  should  be  sheltered  from  the 
inclemency  of  the  weather,  during  its  continuance. 
No  age  appears  exempt  from  its  attacks.  I have  seen 
it  in  a yearling,  as  well  as  at  all  subsequent  ages. 

The  fleam  for  bleeding  cattle  should  be  rather 
deeper  than  that  used  for  a horse,  the  vein  in  the 
neck  not  lying  so  near  the  surface : the  oriflce  is 
closed  with  a pin,  in  the  same  way  as  in  bleeding  a 
horse. 

HOOF-AIL. 

Blue  vitriol  flnely  pulverized,  and  applied  to  the 
diseased  part  of  the  hoof,  once  a day  for  two  or  three 
days,  is  all  that  is  necessary  to  efiect  a cure.  One 
application  is  sometimes  s^ufficient. 

ANOTHER  REMEDY. 

This  disease  is  generally  brought  on  by  driving 
cattle  on  hard  or  muddy  roads.  The  flrst  symptom 
is  lameness.  When  this  is  noticed,  the  foot  on  ex- 
amination will  be  found  to  be  in  some  degree  inflamed 
and  swollen.  Wash  the  foot  in  pickle  as  strong  as 
you  can  make  it.  This  has  frequently  proved  eflectual, 
but  if  it  does  not,  an  ointment  made  of  corrosive  sub- 
limate and  hog’s  lard,  rubbed  in  the  slit  between  the 
hoofs,  is  a good  remedy.  If  it  be  neglected,  the  parts 
below  the  hoof  will  become  dry  and  horny,  in  which 
case  the  hard  part  must  be  cut  out,  and  the  wounded 
flesh  cured  with  healing  ointment. 


872 


VETERINAEY  RECEIPTS. 


TO  RELIEVE  CHOKED  CATTLE. 

After  an  ineffectual  resort  to  the  usual  remedies,  a 
choked  ox  has  been  relieved  by  holding  up  his  head, 
and  pouring  into  his  mouth  a strong  solution  of  soap 
and  water.  The  relief  was  instantaneous,  the  turnip 
with  which  he  was  choked  passing  down  immediately. 

HOVEN  CATTLE. 

Have  a decoction  of  anise  and  fennel-seed  prepared 
by  boiling  for  a few  minutes  a handful  composed  of 
equal  quantities  of  the  two,  in  a pint  of  water.  To 
this  add  one  pound  of  hog’s  lard,  and  give  it  to  the 
animal  in  the  usual  way.  If  one  dose  is  not  effectual, 
give  a second. 

SWELLED  OR  SNARLED  UDDERS  IN  COWS. 

Cows,  soon  after  calving,  are  subject  to  have  swell- 
ings or  knots  in  their  udders ; this  is  more  particularly 
the  case  with  heifers  with  their  first  calves.  It  some- 
times proceeds  from  colds  contracted  prior  to  calving; 
at  others,  from  the  inability  of  the  calf  to  extract  all 
the  milk,  which  throws  the  cow  into  a feverish  con- 
dition, and  the  formation  of  indurated  surfaces  con- 
sequently follows.  Should  fever  accompany  these 
lumps,  a little  cooling  medicine  will  be  proper,  such 
as  a solution  of  half  a pound  of  Epsom  salts  in  a 
drench,  to  be  followed  with  good  nourishing  messes, 
say  one  peck  of  bran,  and  half  a pound  of  fiaxseed- 
meal,  to  be  first  boiled,  and  given  warm,  morning 
and  night,  for  a few  days.  To  reduce  the  swelling 
in  the  udder,  the  following  receipt  will  be  found  ex- 
cellent : — 


VETERINARY  RECEIPTS. 


373 


Take  a handful  of  rue,  and  the  same  quantity  of 
wormseed;  bruise  them  both  well,  and  put  them  into 
a skillet  or  other  vessel,  with  a pound  of  unsalted 
butter,  fresh  from  the  churn;  simmer  the  whole  well 
over  a slow  fire  for  an  hour;  then  strain  the  mixture 
tlirough  a sieve  or  linen  cloth,  and  you  have  the  best 
ointment  that  can  be  applied.  Let  the  infiamed  and 
hardened  part  be  gently  anointed  three  times  a day 
with  the  hand,  and  in  a few  days  the  cure  will  be 
effected,  if  this  remedy  is  applied  in  time. 

Care  should  always  be  taken  before  the  calf  is  turned 
to  the  cow,  for  several  days  after  she  has  calved,  to 
let  the  dairy-woman  draw  off*  a portion  of  the  milk ; 
by  so  doing,  you  are  sure  the  calf  will  extract  the 
rest : by  thus  emptying  the  cow’s  udders,  you  will 
prevent  the  ill-consequences  which  ensue,  where  a 
part  of  the  milk  is  left  in  the  bag. 

A CURE  FOR  MURRAIN. 

Give  one  and  a half  ounces  pearlash,  dissolved  in 
two  quarts  of  iron-water  (from  a blacksmith’s  trough). 
J£  not  better  in  five  hours,  give  half  an  ounce  more 
in  one  quart  of  water.  The  water  should  be  warm. 
Give  no  drink  but  warm  water,  for  two  days.  Give 
warm  mash  to  eat. 

CURE  FOR  THE  BLOODY  MURRAIN. 

Take  a piece  of  poke-root,  as  large  as  a man’s  fist, 
say  half  a pound  in  weight,  cut  it  fine,  add  two  quarts 
of  water,  boil  it  down  to  one  quart.  This  quantity 
must  be  given  once  a day,  for  two  or  three  days,  to  a 
cow  or  bull,  when  the  cure  will  be  effected. 

32 


374 


VETERINARY  RECEIPTS. 


CURE  FOR  MURRAIN  IN  CATTLE. 

Glauber  salts,  one  pound  ; niter  and  cream  of  tartar 
in  powder,  each  one  ounce;  ginger  pulverized,  two 
ounces;  treacle  or  molasses,  four  teaspoonsful ; mix 
for  a dose.  If  it  does  not  succeed  in  twenty-four 
hours,  add  strained  turpentine,  four  ounces ; Ar- 
menian bale  bayberries,  and  red-saunders  in  powder, 
of  each  two  ounces ; mix  in  a mortar,  and  beat  it 
into  a proper  consistence  for  the  bale  or  ball. 

FILMS  ON  THE  EYE. 

The  easiest,  as  well  as  most  effectual  remedy  for 
removing  a film  from  the  eye  of  an  animal,  is  simply 
to  put  a teaspoonful  of  molasses  on  the  eye-ball. 
Oxen,  horses,  cows,  and  sheep,  have,  in  this  manner, 
been  relieved. 

SALT  FOR  CATTLE. 

Let  it  be  remembered,  that  salt,  when  given  to 
animals,  enables  the  farmer  to  increase  his  live  stock, 
and  keep  them  in  health : hence  it  ought  freely  to  be 
given  to  sheep,  and  cattle  of  every  description ; but, 
to  imitate  nature,  it  should  be  previously  dissolved, 
and  then  mixed  with  pure,  fine  clay,  in  a mass,  which 
is  to  be  placed  under  a shelter,  so  that  the  animals 
may  lap  it  at  pleasure. 

A CURE  FOR  SCOURS  IN  CALVES. 

Take  a tablespoonful  of  finely  powdered  chalk,  and 
a like  quantity  of  ground  ginger,  put  it  in  a bowl, 
pour  boiling  new  milk  on  it,  half  a pint;  stir  it  well, 
and  then  give  this  dose  about  milk  warm,  night  and 
morning,  to  the  calf,  and  in  nine  cases  out  of  ten,  two 
doses  will  be  suflicient. 


VETERINARY  RECEIPTS.  375 

DISEASES  OF  CALVES. 

The  diseases  of  calves  are  principally  confined  to  a 
species  of  convulsions  which  now  and  then  attacks 
them,  and  which  sometimes  arise  from  worms,  and 
at  others  from  cold.  When  the  first  cause  operates, 
it  is  relieved  by  giving  a mild  aloetic  purge,  or  in  de- 
fault of  that,  a mild  dose  of  oil  of  turpentine,  half  an 
ounce,  night  and  morning.  In  the  second,  wrap  up 
the  animal  warm,  and  drench  with  ale  and  laudanum, 
a drachm.  Calves  are  also  subject  to  diarrhoea,  or 
scouring,  which  will  readily  yield  to  the  usual  medi- 
cines. 

CURE  FOR  POISONED  SHEEP. 

In  the  spring  of  the  year,  sheep  and  lambs  are  very 
apt  to  eat  the  green  leaves  of  the  low  laurel,  or  camp- 
kill,  as  it  is  sometimes  called.  This  brings  on  a 
retching  or  vomiting  of  a greenish  fiuid,  which  the 
sheep  again  swallow  down.  The  animal  begins  to 
swell  and  becomes  stupid,  refuses  to  eat  or  drink,  and 
finally  dies.  As  soon  as  a sheep  is  discovered  to  be 
sick,  and  throw  up  the  fiuid  above  mentioned,  fix  a 
gag  in  its  mouth  by  taking  a short  stick,  or  a corn- 
cob, tying  a string  at  each  end,  put  it  into  the  mouth, 
and  passing  the  string  up  over  the  head  of  the  sheep, 
so  as  to  keep  the  gag  in,  and  the  mouth  open.  This 
prevents  them  from  swallowing.  A dose  of  weak 
ammonia  is  very  good.  Roasted  onions  put  under 
the  fore-legs  are  also  beneficial.  A gentleman  recom- 
mends a strong  decoction  of  the  bruised  twigs  of 
white-ash,  given  in  doses  of  two  spoonsful  to  a sheep, 
especially  if  administered  within  the  last  twenty-four 
hours  after  the  sheep  has  eaten  the  poison. 


376 


VETERINARY  RECEIPTS. 


DISEASES  OF  SHEEP. 

The  great  losses  which  wool-growers  frequently 
sustain  in  consequence  of  the  sickness  and  death  of 
large  numbers  of  their  flocks,  have  induced  us  to 
compile  from  a rare  and  valuable  English  work  a 
synopsis  of  the  diseases  to  which  sheep  are  liable,  to- 
gether with  the  symptoms  by  which  they  are  known, 
and  the  treatment  by  which  they  are  remedied.  The 
causes  of  the  disease  are  in  some  cases  assigned,  and 
it  is  believed  if  they  are  carefully  avoided,  and  the 
remedies  promptly  and  faithfully  applied,  the  losses 
from  disease  and  death  will  in  a great  degree  be  pre- 
vented, and  the  profits  arising  from  their  fleeces  and 
young  be  materially  increased.  As  the  remedies  are 
simple,  and  the  ingredients  composing  the  prescrip- 
tions within  the  reach  of  every  farmer,  it  is  to  be 
hoped  that  every  wool-grower  who  has  the  misfortune 
to  have  a diseased  flock  will  give  them  a thorough 
trial. 

Fever. — Fever  in  sheep  is  an  inflamed  state  of 
the  blood,  disordering  the  eye  and  mouth,  and  aftect- 
ing  the  whole  body,  though  not  visibly.  When  any 
of  the  symptoms  of  a fever  appear,  the  feet  of  the 
sheep  should  be  examined,  and  if  found  to  be  hot, 
there  is  no  doubt  of  the  character  of  the  disease : 
other  diseases  will  produce  an  inflammation  of  the 
eyes  and  mouth,  but  hot  feet  are  an  infallible  symp- 
tom of  fever.  This  disease  is  often  fatal  in  itself,  and 
frequently  induces  others  which  are  equally  so.  The 
cause  is  generally  a cold.  When  only  two  or  three 
of  the  flock  are  afiected  by  it,  the  case  is  less  despe- 
rate ; but  when  many  are  attacked  with  it,  it  is  more 


VETERINARY  RECEIPTS. 


377 


fatal.  The  remedy  is  to  keep  the  sheep  in  warmer 
and  more  sheltered  places : bleed  and  give  the  follow- 
ing medicine:  — 

Heat  a quart  of  ale,  and  dissolve  in  it  an  ounce  of 
nithritate,  add  half  an  ounce  of  Virginia  snake-root, 
and  one  drachm  cochineal  in  powder.  This  quantity 
serves  for  four  doses,  and  one  of  them  is  to  be  given 
morning  and  evening.  If  the  sheep  is  bound  in  its 
body,  an  ounce  of  sanative  electuarj^  is  to  be  mixed 
with  each  dose ; but  if  looser  than  ordinary,  it  ought 
not  to  be  checked. 

Purging. — Leave  nature  to  her  course  when  a 
purging  comes  on  with  a fever ; but  when  the  fever 
is  abated,  it  should  be  stopped  ; and  the  same  remedy 
that  answers  for  this  purpose  may  be  adopted  for  such 
purgings  as  come  on  of  themselves.  Boil  a quarter 
of  a pound  of  raspings  of  logwood  in  two  quarts  of 
water  till  but  a quart  is  left,  and  when  it  is  nearly 
boiled  down,  put  in  a stick  of  cinnamon,  strain  it  ofl* 
and  give  the  sheep  a quarter  of  a pint,  four  times  a 
day,  till  the  purging  ceases.  If  this  does  not  produce 
the  desired  result,  the  following  addition  will  render 
it  sure  of  success:  — To  every  dose,  add  a quarter  of 
an  ounce  of  diascordium  without  honey,  and  ten 
grains  of  Japan  earth  powdered,  and  give  the  doses 
only  morning  and  evening. 

Tag.  — The  tag  is  an  external  disease,  owing  to  the 
complaint  last  named.  It  is  a distemper  of  the  tail, 
beginning  with  filth  and  foulness,  and  ending  in 
ulceration.  The  tag  is  situated  in  the  inner  part  of 
the  tail ; it  consists  of  scabs  and  sores,  very  painful 
and  wasting  to  the  animal  and  is  owing  to  the  fouling 
32* 


878  VETERINARY  RECEIPTS. 

of  tins  part  by  purging;  that  tag  is  worst  which  fol- 
lows a fever,  because  the  inflamed  state  of  the  blood 
tends  to  increase  the  disorder,  and  when  it  begins 
during  the  continuance  of  the  disease,  the  matter  of 
the  fever  may  chance  to  settle  it  there.  Two  things 
are  to  be  done;  the  first  is  to  stop  the  purging,  and 
the  other  to  clean  the  tail.  The  last  mentioned  re- 
medy, either  in  its  weaker  or  stronger  form,  is  to  be 
used  to  stop  the  purging;  and  the  tail  being  clipped, 
and  the  sore  part  laid  bare,  wash  it  first  with  milk 
and  water,  blood-warm,  and  then  with  lime-water  ; 
after  this,  turn  the  sheep  into  a clean,  dry  pasture. 
Two  days  after  look  at  it  again,  and  if  not  well,  re- 
peat the  washing,  and  anoint  it  with  grease  and  tar 
mixed  together.  Twice  doing  of  this  is  generally 
suflicient  to  complete  the  cure. 

Disease  of  the  Lungs.  — Sheep  are  subject  to  be 
diseased  in  the  lungs,  which  is  easily  perceived  by 
their  breathing  or  by  their  coughing.  Nothing  re- 
quires a more  speedy  remedy,  for  they  grow  incurable 
when  it  is  neglected  a short  time,  and  die  as  men  with 
a consumption.  Change  of  their  pasture  is  essential 
to  the  cure  ; without  it,  no  remedy  is  effectual.  It  is 
owing  to  cold,  and  generally  attacks  sheep  that  have 
been  kept  on  low  grounds  in  wet  weather.  When 
any  of  the  ffock  exhibit  symptoms  of  diseased  lungs, 
drive  them  into  an  enclosed  pasture  where  there  is 
short  grass  and  a gravelly  soil,  and  where  there  is 
spring  or  other  running  water;  bruise  a basketful  of 
the  leaves  of  colts-foot,  and  press  out  the  juice  ; bruise 
a quantity  of  plantain  leaves  and  roots  together,  and 
press  out  the  juice ; mix  these,  and  bruise  as  much 
garlic  as  will  yield  about  a fourth  part  as  much  juice 


VETERINARY  RECEIPTS. 


379 


as  one  of  the  others;  mix  all  together,  and  add  to 
them  a pound  of  honey,  an  ounce  of  anise-seed,  and 
an  ounce  and  a half  of  elecampane ; give  a quarter 
of  a pint  of  this  warm  once  in  a day,  to  every  sheep 
that  is  affected,  and  it  will,  by  degrees,  make  a per- 
fect cure. 

Jaundice.  — Sheep  are  more  subject  than  any  other 
animals  to  obstructions  of  the  liver.  When  this  is 
the  case,  it  is  seen  in  a yellowness  of  the  eyes,  and  a 
tint  of  the  same  kind  in  the  skin.  Farmers,  in  some 
places,  call  this  the  choler,  or,  in  their  language,  the 
color.  When  sheep  are  attacked  with  jaundice,  they 
should  be  put  into  an  open  pasture,  and  kept  in  mo- 
derate motion,  but  not  fatigued.  Boil,  in  four  gallons 
of  water,  two  pounds  of  fennel-roots,  the  same  quan- 
tity of  parsley-roots,  and  twice  as  much  of  the  roots 
of  cough-grass,  all  cut  small.  When  the  water  is  very 
strong  of  them,  and  there  is  about  half  the  quantity 
left,  strain  it  off*  by  pressing  it  hard ; bruise  as  much 
great  celandine  as  will  jueld  three  pints  of  juice  ; add 
this  to  the  liquor,  and  put  in  three  drachms  of  salt  of 
steel;  mix  all  together,  and  every  day  beat  as  much 
of  it  as  will  serve  to  give  each  sheep  that  is  ill  a gill 
and  a half  for  a dose.  This,  with  the  forementioned 
directions,  rarely  fails  of  a cure. 

Stoppage  in  the  Throat.  — Sheep  affected  with 
stoppage  in  the  throat  wheeze  and  breathe  with  diffi- 
culty. It  is  commonly  occasioned  by  bad  pasturage 
and  colds.  The  remedy  is  to  put  them  on  higher 
ground ; keep  them  warm,  and  give  them  the  follow- 
ing medicine:  — Bruise  a good  quantity  of  penny- 
royal, and  squeeze  out  the  juice  ; put  to  a quart  of  it 


380 


VETERINARY  RECEIPTS. 


a pound  of  honey,  and  half  a pint  of  sharp  vinegar. 
Give  half  a pint  of  this,  blood-warm,  every  night. 

Sturdiness.  — This  is  a giddiness  in  the  head.  It 
is  owing,  principally,  to  rich  feeding.  The  remedy  is 
as  follows:  — Bleed  profusely,  and  add  the  following 
treatment:  bruise  some  roots  of  wild  valerian,  squeeze 
out  the  juice,  heat  it,  and  give  a quarter  of  a pint: 
repeat  the  dose  every  four  hours.  When  the  sheep 
is  recovered,  turn  it  upon  the  common,  or  into  some 
barren,  hilly  pasture.  It  will  be  kept  from  relapses 
by  having  but  little  food,  and  that  perfectly  whole- 
some. If  the  disease  returns,  it  is  commonly  fatal. 

Wood  Evil.  — This  disease  is  a kind  of  cramp;  it 
seizes  the  legs,  and  will  often  attack  a whole  flock  at 
once.  Cold  and  wet  are  the  cause  ; lying  under  the 
dripping  trees  in  rainy  seasons  has  often  occasioned  it, 
and  hence  its  name.  In  order  to  effect  a cure,  the 
sheep  must  be  removed  to  a dry  pasture,  and  there 
proper  remedies  may  take  effect.  The  following 
medicine  is  recommended: — Boil  in  a large  quantity 
of  ale,  as  much  cinquefoil,  and  hedge  mustard,  as  can 
be  well  stirred  into  it.  When  the  liquor  is  very 
strong,  strain  it  off,  and  add  a pint  of  juice  of  valerian 
root  to  every  gallon.  Give  half  a pint  of  this  morn- 
ing and  evening.  Boil  in  vinegar  a large  quantity  of 
the  leaves  of  hedge  mustard,  and  with  the  hot  liquor 
rub  the  legs. 

Staggers. — Sheep,  as  well  as  horses,  are  sometimes 
afflicted  with  the  staggers.  It  is  occasioned  by  im- 
proper food.  Oak  leaves  and  buds  are  particularly 
prejudicial.  They  bind  the  bowels,  and  staggers  fre- 


VETERINARY  RECEIPTS. 


381 


quently  follow.  The  sj^mptoms  are  the  same  as  irx 
sturdiness,  but  more  violent,  and  there  is  generally  a 
trembling  at  the  same  time  in  all  the  limbs.  To  cure 
this  disorder,  dissolve  half  an  ounce  of  assafoetida  in 
two  quarts  of  water;  give  a quarter  of  a pint,  warm, 
every  three  hours.  It  commonly  opens  the  bowels  at 
the  same  time  that  it  takes  immediate  effect  on  the 
nervous  system,  and  thus  performs  a cure.  When 
the  sheep  are  recovered,  let  them  be  kept  out  of  the 
way  of  a return  to  the  same  food,  and  they  will  be  in 
no  danger  of  a relapse. 

Another.  — Half  a pint  of  hog’s  lard  melted  and 
poured  down  a sheep,  will  cure  the  blind  staggers  in 
ten  minutes. 

Scab.  — This  is  a disorder  to  which  sheep  are  very 
liable.  When  they  are  kept  in  dry,  wholesome  pas- 
tures, they  are  but  seldom  afflicted  with  the  scab ; but 
when  they  are  on  low,  wet  grounds,  or  get  under  the 
drippings  of  trees  in  bad  seasons,  they  are  frequently 
affected  by  it  in  the  severest  manner.  The  sj^mptoms 
are  scurvy  skins,  which  in  a little  time  rise  to  scabs ; 
the  wool  grows  loose,  and  the  sheep  pine  and  become 
lean.  If  they  are  attacked  in  a season  when  they 
can  be  sheared,  it  should  be  immediately  done,  as 
nothing  is  so  sure  to  effect  a cure.  If  the  season  will 
not  admit  of  shearing,  they  must  be  washed  with  soap- 
suds, made  very  strong,  and  used  warm  with  a piece 
of  flannel  or  a brush.  After  this,  they  must  be  let 
loose  into  a clean  pasture,  and  driven  up  again  as 
soon  as  well  dried,  and  the  sore  parts  of  the  skin  must 
be  well  wetted  with  lime-water.  Tiie  scurvy  part  of 
the  skin  must  be  attended  to;  and  the  doing  this  three 
times,  at  intervals  of  two  days,  will  generally  effect  a 


382  VETERINARY  RECEIPTS. 

cure.  But  if  it  fails,  the  parts  that  have  been  thus 
washed  and  cleansed  must  be  anointed  with  a mix- 
ture of  equal  parts  of  tar  and  grease,  arid  they  will 
soon  be  perfectly  well.  No  inward  medicines  are  re- 
quired, for  the  complaint  is  only  of  the  skin. 

Another. — A gentleman  informs  us,  that  his  flock 
w^ere  so  much  afflicted  wdth  scab,  that  he  lost  one 
hundred,  and  the  value  of  his  fleeces  was  diminished 
eleven  cents  per  pound,  in  conse(j|uence  of  the  diseased 
state  of  the  animals.  He  cured  them  of  disease,  and 
restored  his  flock  to  fine  condition,  in  which  they  still 
remain,  by  the  following : — He  boiled  eight  pounds 
of  tobacco  in  eight  pailsful  of  water,  down  to  flve 
pailsful ; to  this  he  added  flve  pailsful  of  weak  ley 
from  wood-ashes,  one  barrel  of  soft  soap,  and  some 
water.  Filling  in  part  a half-hogshead  with  the  liquid, 
he  dipped  into  it  three  hundred  and  fifty  sheep,  liquid 
being  added  as  required;  the  sheep,  as  fast  as  they 
were  dipped,  were  placed  in  another  tub,  and  the 
liquid  pressed  out  of  the  fleece  with  the  hands.  The 
wash  cleanses  the  skin  from  all  scurf,  kills  the  lice 
and  ticks,  promotes  perspiration,  and  greatly  facili- 
tates the  growth  of  the  fleece  and  health  of  the  animal. 
There  is  no  doubt  of  the  utility  of  any  application  that 
destroys  the  lice  and  ticks,  and  fits  the  skin,  by 
thoroughly  cleansing  it,  to  perform  its  all-important 
functions. 

Red  Water.  — This  is  an  inflammation  of  the  skin 
that  often  raises  it  into  blisters,  in  which  is  contained 
a sharp  humor,  thin,  watery,  and  colored  with  blood. 
Nothing  should  be  done  to  strike  it  in,  but  the  cure 
must  be  eftected  by  correcting  the  bad  state  of  the 
blood.  Sheep  afflicted  with  it  should  be  separated 


VETERINARY  RECEIPTS. 


383 


from  the  flock,  otherwise  it  will  be  apt  to  spread 
through  the  whole.  They  should  also  be  put  into  a 
pasture  where  the  grass  is  sweet,  and  where  they  can 
have  access  to  good  water.  Mix  half  an  ounce  of 
sulphur  with  an  ounce  of  honey;  work  it  well  toge- 
ther, and  then  divide  it  into  two  parts;  dissolve  one 
of  these  in  half  a pint  of  juice  of  nettles,  and  give  it 
every  day  for  a fortnight.  Slit  the  blisters  when  they 
are  full  of  this  watery  humor,  and  having  let  the  mat- 
ter out,  wet  the  place  with  juice  of  wormwood  ; after 
four  days  of  this  course,  bleed  them,  and  then  con-^ 
tinue  the  same  method  till  they  are  well. 

Foot  Worm.  — Sheep  are  liable  to  breed  worms  be- 
tween their  feet,  principally,  however,  when  they  are 
kept  in  wet  pastures.  It  is  very  painful  to  them,  and 
will  make  them  pine  away.  It  is  perceived  by  their 
frequently  holding  up  one  foot,  and  by  setting  it  ten- 
derly down.  Let  the  foot  be  washed  clean,  particu- 
larly between  the  toes,  and  there  will  be  found  a little 
lump,  like  a tuft  of  hair;  this  is  the  head  of  the 
wound.  It  is  to  be  taken  out  with  care,  for  it  is  of  a 
tender  substance,  and  if  it  be  broken  in  the  foot  it 
will  occasion  inflammation.  The  best  method  is  to 
open  the  flesh  on  each  side  of  it,  and  then,  by  means 
of  a pair  of  nippers,  to  take  it  out.  Dress  the  wound 
with  tar  and  grease,  melted  together  in  equal  quanti- 
ties, and  turn  the  sheep  loose.  It  is  better  to  put 
them  into  a fresh  pasture;  for,  if  the  same  disorder 
returns,  it  is  generally  worse. 

Wildfire.  — This  is  a violent  inflammation,  not 
unlike  St.  Anthony’s  tire,  upon  the  skin  in  diflerent 
places,  and  generally  aftects  the  whole  flock.  The 


384 


VETERINARY  RECEIPTS. 


following  is  a method  of  cure:  — Separate  such  as  are 
affected  with  the  disease  from  the  flock,  bleed,  and 
prepare  the  following  external  remedy : Bruise  the 
leaves  of  wild  chervil,  and  add  to  them  as  much  lime- 
water  as  will  make  the  whole  very  soft ; when  it  is 
beaten  up  together,  add  as  much  powder  of  fenugveck 
seed  as  will  reduce  it  to  pap;  then  put  it  into  a pan, 
and  set  it  in  a cool  place ; rub  the  inflamed  part  care- 
fully with  this  every  evening,  and  make  as  much  lie 
on  as  can  be  kept  there ; it  will  take  effect  during  the 
time  of  rest,  and  is  to  be  repeated  as  long  as  there  is 
occasion. 

Disorders  of  the  Eyes.  — Sheep  are  often  affected 
with  colds  falling  upon  their  eyes,  and  almost  blind- 
ing them.  The  remedy  is  to  press  out  the  juice  of 
great  celandine,  and  drop  a quantity  of  it  into  the 
eyes,  night  and  morning. 

Dropsy.  — Sheep  are  often  swelled  with  water  in 
their  bellies;  and  this,  if  not  regarded  in  time,  is 
certain  death.  There  are  two  parts  in  which  it  is 
lodged  ; the  one  is  between  the  outward  flesh  and  the 
rind,  the  other  within  the  rind.  The  flrst  is  easily 
cured ; for  the  other,  nothing  effectual  can  be  done. 
The  method,  in  the  flrst  case,  is  by  a coarse  kind  of 
tapping.  An  opening  is  to  be  made  in  the  flesh,  and  a 
quill  thrust  in.  This  will  give  the  water  a free  pas- 
sage out,  and  the  wound  heals  of  itself.  But  when 
the  sheep  is  emaciated,  nature  will  not  have  strength 
to  heal  it;  and  the  sheep  must  be  examined  daily, 
and  the  wound  dressed  with  tar  and  grease.  It  must 
also  be  put  into  a fresh,  dry,  and  wholesome  pasture, 
and  then  disposed  of  as  soon  as  recruited ; for  this  is 


VETERINARY  RECEIPTS. 


385 


a disorder  that  never  fails  to  return  upon  any  mis- 
management in  keeping. 

The  Kot.  — This  is  the  most  destructive  disease  to 
which  sheep  are  subject.  Like  the  murrain,  it  is  con- 
tagious, and  generally  spreads  through  the  whole 
flock,  and  often  over  the  neighboring  country.  Flocks 
that  are  fed  upon  open  commons  are  more  subject  to 
it  than  such  as  have  shelter  and  are  taken  care  of  at 
night.  It  frequently  prevails  in  cold  seasons,  and 
when  drizzling  rains  come  on  soon  after  shearing. 
Want  of  food  will  also  occasion  this  disease,  as  will 
likewise  the  eating  of  such  grass  as  is  full  of  un- 
wholesome plants.  These  are  among  the  causes  of 
this  fatal  distemper;  but  the  worst  and  most  common 
is  infection.  Keep  sheep  out  of  the  way  of  these 
causes  of  the  rot,  and  the  same  care  will  preserve 
them  from  most  other  disorders  to  vrhich  they  are 
liable ; damp  grounds  are  always  dangerous,  and 
especially  in  wet  seasons.  When  a sheep  is  infected 
with  the  rot,  the  w^hite  of  the  eyes  looks  dull,  and  they 
have  a faint  aspect ; the  animal  is  feeble,  and  his  skin 
foul ; the  wool  comes  off  in  handsful  at  the  least  touch, 
and  the  gums  look  pale,  and  the  teeth  foul ; he  will 
also  be  dull  and  listless  in  motion,  and  heavy,  as  if 
his  legs  were  not  able  to  carry  him.  Many  are  gene- 
rally^ affected  at  a time,  and  the  first  care  must  be  to 
remove  them  from  the  sound  ones,  and  put  them  in  a 
close  fold.  They  must  have  but  little  water,  and 
their  food  must  be  hay  and  oats.  Bleeding  is  destruc- 
tive in  the  rot.  The  fact  that  sheep  fed  in  salt  marshes 
never  have  the  rot,  suggested  salt  as  a remedy.  It  is 
a good  preventive,  and  a cure.  Though  the  farmer 

cannot  rely  with  absolute  certainty  upon  it, yet,  among 

33 


386 


VETERINARY  RECEIPTS. 


other  remedies,  it  is  highly  useful.  The  following  re- 
medies and  treatment  have  often  effected  cures:  — 

Bruise  an  ounce  of  the  grains  of  paradise,  and  four 
ounces  of  juniper-berries,  dried;  add  to  these  four 
pounds  of  bay  salt,  and  half  a pound  of  loaf-sugar; 
grind  them  well  together,  and  sprinkle  some  of  this 
upon  the  hay  and  oats  that  are  given  the  sheep.  Let 
this  be  continued  three  days,  and  look,  from  time  to 
time,  to  the  eyes,  and  examine  every  other  way  to  see 
whether  they  mend  or  grow  worse.  If  there  be  signs 
of  amendment,  let  the  same  course  be  continued : if 
not,  the  following  must  be  used:  — Steep  four  pounds 
of  antimony  in  two  gallons  of  ale,  for  a week;  then 
give  the  sheep  this  every  night  and  morning,  a quar- 
ter of  a pint  at  a time.  Boil  a pound  of  the  roots  of 
avens,  and  two  pounds  of  the  roots  of  masterwort,  in 
two  gallons  of  water,  till  there  are  not  more  than  six 
quarts  remaining;  strain  this  off*  and  press  it  hard; 
then  pour  a pint  of  it  into  a pailful  of  water  that  is  to 
be  given  to  the  sheep  for  their  drink.  By  these 
means,  carefully  managed,  and  under  a good  regula- 
tion in  cleanness,  dryness,  and  warmth,  the  rot  will 
often  be  cured.  This  is  all  that  can  be  promised ; for 
there  are  times  when  the  disease  is  so  rooted,  and 
when  the  temperature  of  the  air  so  favors  it,  that 
nothing  will  get  the  better  of  it.  If  the  sheep  have 
a distaste  to  the  food,  because  of  the  salt  and 
other  ingredients  mixed  among  it,  they  must  be 
omitted  for  two  or  three  feedings,  and  then  given  in 
less  quantity. 

Stretches,  — This  is  the  name  given  to  a disease 
which  has  been  noticed  among  sheep.  The  name  is 
exactly  indicative  of  its  effect  on  the  animal;  pro- 


VETERINARY  RECEIPTS. 


887 


dacing  dislike  to  food,  uneasiness,  and  a continual 
inclination  to  extend  the  fore  and  hind  feet  as  far  as 
possible,  in  the  same  manner  the  operation  of  stretch- 
ing is  performed  by  a horse  or  dog.  The  true  remedy 
or  rather  preventive,  would  undoubtedly  be  a supply 
of  green  food ; but  we  have  never  found  anything 
more  necessary,  than  a plentiful  supply  of  salt,  to 
remove  the  disease  at  once.  In  addition  to  this,  we 
would  recommend  a spoonful  of  castor-oil  to  be  given 
the  sheep,  repeating  the  dose,  at  suitable  intervals, 
till  the  disease  is  removed. 

TAR  FOR  SHEEP. 

A gentleman  who  has  a large  flock  of  sheep  says, 
that  during  the  season  of  grazing  he  gives  his  sheep 
tar,  at  the  rate  of  a gill  a day  to  every  twenty  sheep. 
He  puts  the  tar  in  troughs,  sprinkles  a little  fine  salt 
over  it,  and  the  sheep  consume  it  with  eagerness. 
This  preserves  them  from  worms  in  the  head,  pro- 
motes their  health  in  general,  and  is  thought  to  be  a 
good  specific  against  the  rot. 

DISEASE  OF  HOGS. 

Hogs  are  subject  to  various  diseases ; but,  accord- 
ing to  Laurence,  they  are  not  easily  doctored.  They 
are  subject  to  pox  or  measles,  blood-striking,  staggers, 
quinsy,  indigestion,  catarrh,  peripneumonia,  and  in- 
fiammation  of  the  lungs,  called  heavings.  When 
not  very  sick,  pigs  will  eat,  and  they  will  take  medi- 
cine in  their  wash.  When  they  will  not,  there  is  no 
help  for  them.  As  aperients,  cleansers,  and  alteratives, 
sulphur,  antimony,  and  madder,  are  our  grand  specifics. 


388 


VETERINARY  RECEIPTS. 


and  are  truly  useful ; as  cordials  and  tonics,  treacle 
and  strong  beer,  in  warm  wash,  and  good  peas  and 
pollard;  in  the  measles,  sulphur,  &c. ; and  if  the 
patient  require  it,  give  cordials  now  and  then  in  stag- 
gers, bleeding,  fresh  air,  and  perhaps  niter;  in  catarrh 
a warm  bed  and  warm  cordial  wash,  and  the  same  in 
quinsy  or  inflammation  of  the  glands  of  the  throat. 
If  external  suppuration  appear  likely,  discharge  the 
matter  when  ripe,  and  dress  with  tar  and  brandy,  or 
balsam.  The  heavings,  or  unsoundness  of  the  lungs 
in  pigs,  like  the  unsoundness  of  the  liver  in  lambs,  is 
sometimes  found  to  be  hereditary.  There  is  no 
remedy.  The  disease  in  pigs  is  often  in  consequence 
of  colds  from  wet  lodgings,  or  hasty  feeding  in  a 
poor  state.  In  a certain  stage  it  is  highly  inflamma- 
tory, and  without  remedy.  Unction  with  train-oil, 
and  the  internal  use  of  it,  have  been  sometimes  thought 
beneflcial. 


CURE  FOR  HOG  CHOLERA. 

The  following  remedy  is  confldently  recommended, 
it  having  been  used  lately  with  decided  success : — 
One  or  two  pounds  of  fresh  tar;  one  pound  of 
copperas,  pulverized;  half  a pound  of  saltpeter, 
pulverized ; six  or  eight  pounds  of  ashes.  Mix  the 
above  thoroughly,  put  in  a trough,  and  add  water. 
Should  the  hogs  refuse  to  drink  the  mixture,  add 
shelled  corn,  when  they  will  eat  it.  The  above 
quantity  will  be  a dose  for  twenty-flve  or  thirty  head 
of  hogs.  Let  the  pigs  have  theirs  in  a trough  to 
themselves.  We  advise  fire-coals  being  kept  on  the 
ground  where  the  hogs  are  fed. 


VETERINARY  RECEIPTS. 


389 


TO  CURE  SWELLING  OF  THE  THROAT  IN  HOGS. 

Take  of  molasses  one  half-pint,  and  a tablespoon- 
ful of  hog’s  lard  melted ; to  this  add  one  tablespoon- 
ful  flour  of  sulphur;  mix  well,  and  drench  the  hog 
with  it,  and  nine  times  out  of  ten  it  will  be  found  to 
have  the  desired  efiect. 

TO  DESTROY  VERMIN  IN  HOGS. 

Mix  a little  tar  with  grease  of  any  kind  suflieient 
to  make  the  tar  thin ; then,  when  fed  sufliciently,  pour 
it  over  the  hogs,  so  as  to  have  them  well  smeared  \y\t\i 
the  tar.  This  may  be  repeated  often  in  the  summer 
and  fall,  or  in  good  weather.  You  may  give  each 
hog  a small  tablespoonful  of  sulphur  in  their  food,  or 
in  damp  weather  have  them  well  sprinkled  with  strong 
wood-ashes ; either  of  these  remedies  will  prevent  or 
destroy  the  vermin. 

ANOTHER  REMEDY. 

Cut  a few  pods  of  red  pepper  in  small  pieces,  and 
fry  them  in  lard  until  they  change  their  color;  then 
mix  it  with  tar  and  a small  quantity  of  spirits  of  tur- 
pentine, and  rub  or  smear  it  on  the  aftected  parts, 
and  along  the  back  and  sides.  It  will  efiectually 
drive  away  the  lice. 

TO  DESTROY  WORMS  IN  THE  KIDNEY  OF  HOGS. 

Feed  the  hog  with  corn,  boiled  soft  in  strong  ley, 
with  the  addition  of  a handful  of  charcoal.  This  feed 
is  to  be  continued  four  or  flve  days,  by  which  time 
the  hog  will  probably  become  as  well  as  ever,  and  so 
continue  thereafter. 

33^ 


390 


VETERINARY  RECEIPTS. 


CURE  FOR  THE  MANGE  IN  HOGS. 

Give  them  sulphur  in  their  food,  and  wash  them  in 
soap-suds. 

CURE  FOR  THE  MANGE  AND  QUINSY  IN  HOGS. 

The  remedy  for  the  mange  is  simply  this:  — Take 
the  common  poke-root,  stalks  and  leaves,  and  boil  a 
quantity  of  it  until  the  liquid  becomes  quite  strong; 
then  season  with  salt,  meal,  pot-liquor,  &c.,  until  it  is 
made  palatable  to  the  hog,  and  he  will  partake  of  it 
and  the  salad  most  bountifully.  It  has  been  observed, 
too,  that  if  the  hog  has  ticks  on  him,  they  all  drop 
off*  after  the  first  or  second  feed ; but  whether  from 
the  liquor  getting  on  him,  whilst  feeding,  or  taking  it 
inwardly,  is  not  known.  For  the  quinsy,  give  the  hog 
tea,  made  strong,  of  pennyroyal,  and  seasoned  as  the 
poke-juice,  with  salt,  meal,  and  pot-liquor.  It  may 
be  repeated  for  two  or  three  days  till  relief  is  given. 
Poke-root  is  a valuable  medicine  for  many  diseases 
incident  to  domestic  animals.  We  believe  a strong 
tea  of  poke-root,  given  frequently,  will  cure  the  ma- 
lignant disease  denominated  Farcy.  It  acts  upon  the 
skin  and  the  absorbents,  and  ‘‘cleanses  the  blood.'' 

CURE  OF  MANGE  IN  DOGS. 

Dipping  the  animal  in  a tan-vat  several  times  a day 
for  a week  or  so,  has  been  known  to  make  a complete 
cure. 


ANOTHER  REMEDY. 

Mix  pounded  sulphur  with  common  lard,  and  let 
the  dog  eat  as  much  as  he  pleases ; then  anoint  him 
well  down  the  middle  of  his  back,  and  behind  his 


VETERINAKY  RECEIPTS. 


391 


ears,  with  the  balance.  If  repeated  two  or  three 
times,  this  will  certainly  eftect  a cure. 

BRIEF  HINTS  FOR  WINTER. 

Cattle,  and  all  domestic  animals,  should  commence 
the  winter  in  good  condition.  Do  not  undertake  to 
winter  more  cattle  than  j^ou  have  means  of  providing 
for.  Let  every  farmer  aim  to  have  the  next  spring, 
instead  of  thin,  bonj^,  slab-sided,  shaggy  cattle,  fine, 
smooth,  round,  and  healthy  ones : and  to  this  end, 
1st.  Let  the  cattle  be  well  fed.  2d.  Let  them  be  fed 
regularly.  3d.  Let  them  be  properly  sheltered  from 
the  pelting  storm.  Proper  food,  and  regularity  in 
feeding,  will  save  fiesh  on  the  animal’s  back,  and 
shelter  will  save  the  fodder.  All  domestic  animals, 
in  considerable  numbers,  should  be  divided  into  par- 
cels and  separated  from  each  other,  in  order  that  the 
weaker  may  not  suffer  from  the  domination  of  the 
stronger,  nor  the  diseased  from  the  vigorous. 

Farmers  who  have  raised  root-crops  (and  all  good 
farmers  have  doubtless  done  so),  should  cut  them  up, 
and  mix  them  with  drier  food,  as  meal,  chopped  hay, 
straw,  or  corn-stalks,  and  feed  them  to  cattle  or 
sheep. 

Cow-houses  and  cattle-stables  should  be  kept  very 
clean,  and  well  littered.  To  allow  animals  to  lie  down 
in  the  filth,  which  is  sometimes  sufifered  to  collect  in 
the  stables,  is  exceedingly  injurious  and  unwise. 

By  using  beds  of  straw,  or  litter,  the  consequent 
quantity  of  manure  will  much  more  than  repay  the 
supposed  waste  of  straw. 

All  stables  should  be  properly  ventilated. 


392 


VETERINAEY  RECEIPTS. 


Mixing  food  is  generally  better  than  feeding  cattle 
on  one  substance  alone.  Cattle  will  generally  eat 
straw  with  as  much  readiness  as  hay,  if  it  is  salted 
copiously,  which  may  be  done  by  sprinkling  brine 
over  it.  A great  saving  is  made  by  cutting  small 
not  only  straw  and  corn-stalks,  but  hay  also. 

Sheep,  as  well  as  all  other  domestic  animals,  should 
have  a constant  supply  of  good  water  during  the  win- 
ter. They  should  also  be  properly  sheltered  from  the 
inclement  weather.  In  making  them  comfortable 
is  to  be  found  the  great  secret  of  keeping  them  in 
good  condition.  The  farmer  who  disregards  the  com- 
fort of  domestic  animals  must  not  think  it  strange 
that  his  do  not  thrive  and  look  as  well  as  those  of  his 
neighbor,  who  may  not  allow  them  to  sufler  in  this 
respect. 


MISCELLANEOUS  RECEIPTS. 


METHOD  OF  REARING  TURKEYS. 

The  following  curious  method  of  rearing  turkeys 
to  advantage,  is  taken  from  a Swedish  author : — 

‘^Many  of  our  housewives,”  he  says,  ‘‘have  long 
despaired  of  success  in  rearing  turkeys,  and  complain 
that  the  profit  rarely  indemnifies  them  for  their  trou- 
ble and  loss  of  time,  whereas  little  more  is  to  be  done 
than  to  plunge  the  chick  into  a vessel  of  cold  water 
the  very  hour,  if  possible,  but  at  least  the  very  day 
that  it  is  hatched,  forcing  it  to  swallow  at  least  one 
whole  peppercorn ; after  which  let  it  be  returned  to 
its  mother.  From  that  time  it  will  become  hardy, 
and  fear  the  cold  no  more  than  a hen's  chicken.  But 
it  must  be  remembered  that  this  useful  species  of 
fowls  are  also  subject  to  one  particular  disorder  when 
they  are  young,  w^hich  often  carries  them  ofl‘  in  a few 
days.  When  they  begin  to  droop,  examine  carefully 
the  feathers  on  the  rump,  and  you  will  find  two  or 
three  whose  quill  parts  are  filled  with  blood ; upon 
drawing  them  the  chick  recovers,  and  after  that  re- 
quires no  other  care  than  what  is  commonly  bestowed 
upon  poultry  that  range  the  court-yard.”  The  truth- 
fulness of  these  assertions  is  well  known  in  Sweden, 
where  the  plan  has  been  highly  successful  for  many 
years. 


(393) 


394 


MISCELLANEOUS  RECEIPTS- 


ANOTHER  METHOD. 

The  principal  remedy  necessary,  in  the  first  in- 
stance, appears  to  be  a stimulant,  to  counteract  the 
extreme  feebleness  which  attends  young  turkeys,  more 
than  other  fowls,  in  the  earliest  stages  of  their  exist- 
ence ; hence  a grain  of  pepper,  &c.,  is  usually  admin- 
istered as  soon  as  hatched.  But  ipstinct,  their  infallible 
guide,  it  appears,  has  more  successfully  directed  them 
to  the  wdld  onion,  which  is  proved  to  be  a powerful 
restorative  to  their  natures,  and,  in  fact,  a grand 
panacea  to  the  race;  when  they  are  permitted  to 
ramble,  you  will  see  them  busily  cropping  the  green 
blades  of  the  onion  with  much  apparent  enjoyment. 
Small  hominy  made  wet,  with  the  addition  ot  a por- 
tion of  the  wild  onion  chopped  fine,  or  any  other 
onion-tops  that  can  be  procured,  affords  the  best  and 
most  wholesome  food  they  can  have,  for  several  weeks 
at  least,  or  so  long  as  they  are  confined  to  small  en- 
closures. Turkeys  are  very  fond  of  green  food  of 
any  kind,  particularly  lettuce  and  cabbage,  the  leaves 
of  which  may  be  chopped  fine,  and  given  them  twice 
a day,  morning  and  evening,  with  good  effect.  Con- 
tinue also  to  feed  them  on  hominy,  so  long  as  they 
may  require  your  care,  and  the  housewife,  without 
uncommon  accidents,  will  have  no  reason  to  complain 
of  the  loss  of  her  turkeys. 

ANOTHER  METHOD. 

When  chickens  are  hatched  out,  let  the  hen  and 
chickens  be  confined  in  a garden,  or  any  other  place 
where  the  young  ones  can  sun  themselves.  Let  them 
be  fed  with  hominy  for  two  or  three  days  ; then  carry 
them  to  a rail  pen,  in  a rye,  oats,  or  buckwheat  patch ; 


MISCELLANEOUS  RECEIPTS. 


895 


confine  the  hen,  and  feed  at  least  three  times  a day 
with  hominy,  or  small  grain.  The  young  ones  will 
soon  run  about,  catching  insects,  and  will  come  to  the 
hen’s  call.  The  hen  should  be  thus  confined  until 
the  turkeys  are  about  half-grown;  they  will  range 
about,  but  never  out  of  the  sound  of  the  mother’s 
call.  The  young  ones  are  not  so  liable  to  injury  from 
hawks  or  vermin,  as  when  thej^  follow  the  hen,  in  her 
rambles  over  the  plantation ; nor  are  they  compelled, 
in  keeping  up  with  the  hen,  to  fatigue  themselves 
more  than  is  good  for  health. 

Great  care  must  be  taken  to  keep  the  pen  dry;  the 
foundation  should  be  made  higher,  with  dry  sand, 
so  as  to  admit  of  no  standing  water,  and  the  top 
should  be  well  covered  to  keep  out  the  rain. 

EGGS  AND  POULTRY. 

Nearly  every  family  can,  with  very  little  trouble, 
have  eggs  in  plenty  during  the  whole  year,  by  putting 
in  practice  the  following  instructions  : — 

In  the  month  of  November,  put  apart  eleven  hens 
and  a rooster,  giving  them  a small  chamber  in  the 
wood-house,  defended  from  storms,  and  with  an  open- 
ing to  the  south.  Place  their  food,  water,  and  lime, 
on  shelves  convenient  for  them,  with  warm  nests,  and 
plenty  of  chalk  nest-eggs.  These  hens  will  lay, 
through  the  winter,  on  an  average,  six  eggs  daily. 
Whenever  any  of  them  are  disposed  to  sit,  that  is,  as 
soon  as  she  begins  to  cluck,  separate  her  from  the 
others  by  a grated  partition,  and  darken  her  apart- 
ment. These  cluckers  should  be  well  attended  and 
fed,  and  allowed  to  see,  and  partly  associate,  through 
the  grates,  with  the  other  fowls;  and  as  soon  as  the 
prisoner  begins  to  sing,  she  should  be  liberated,  and 


390  MISCELLANEOUS  RECEIPTS 

will  very  soon  lay  eggs.  Egg-shells  contain  lime; 
therefore,  when  the  earth  is  bound  with  frost,  or 
covered  with  snow,  if  lime  is  not  provided  for  chick- 
ens, they  will  not  lay,  or,  if  they  do,  the  eggs  must 
of  necessity  he  without  shells.  Rubbish  lime,  from 
old  chimney's  and  buildings,  is  proper,  and  only 
needs  to  be  broken  for  them.  They  will  often  at- 
tempt to  swallow  pieces  of  lime-plaster  as  large  as 
walnuts. 

A dozen  fowls  shut  up,  away  from  the  means  of 
obtaining  food,  will  require  something  more  than  a 
quart  of  Indian-corn  a day ; but,  more  or  less,  let 
them  always  have  enough  by  them ; and  after  they 
have  become  habituated  to  find  enough  at  all  times, 
a plenty  in  their  little  manger,  they  take  but  a few 
kernels  at  a time,  except  just  before  retiring  to  roost, 
when  they  will  take  nearly  a spoonful  into  their 
crops ; but  if  their  provision  comes  to  them  scanted, 
or  irregularly,  they  will  take  up  a whole  cropful  at  a 
time,  and  will  stop  laying. 

A single  dozen  fowls,  properly  attended,  will  fur- 
nish a family  with  more  than  two  thousand  eggs  in  a 
year,  and  one  hundred  full-grown  chickens  for  fall 
and  winter  stores.  The  expense  of  feeding  the  dozen 
fowls  will  not  amount  to  eighteen  bushels  of  Indian- 
corn.  They  may  be  kept  in  cities  as  well  as  in  the 
countr}^,  and  will  do  as  well  shut  up  the  year  round 
as  to  run  at  large ; and  a grated  room,  well  lighted, 
ten  feet  by  five,  partitioned  from  any  stable,  or  other 
out-house,  is  sufficient,  for  the  dozen  fowls,  with  their 
roosting-places,  nests,  and  feeding-troughs. 

At  the  proper  season,  viz.,  in  the  spring  of  the 
year,  five  Or  six  hens  will  hatch  at  the  same  time,  and 
fifty  or  sixty  chickens  should  be  given  to  one  hen. 


MISCELLANEOUS  RECEIPTS. 


397 


Two  hens  will  take  care  of  one  hundred  chickens 
well  enough,  until  they  begin  to  climb  their  little 
stick  roosts.  They  should  then  be  separated  from 
the  hens  entirely.  They  will  wander  less,  and  do 
better  away  from  the  fowls. 

TO  FATTEN  FOWLS  OR  CHICKENS  IN  FOUR  OR  FIVE 
DAYS. 

Set  rice  over  the  fire,  with  skimmed  milk,  only  as 
much  as  will  serve  one  day.  Let  it  boil  till  the  rice 
is  quite  swelled  out,  and  feed  the  fowls  three  times  a 
day  with  it.  When  you  boil  fresh  rice,  let  the  pans 
be  set  in  water,  that  no  sourness  may  be  conveyed  to 
the  fowls,  as  that  prevents  them  from  fattening. 
Give  them  clean  water  to  drink.  By  this  method 
the  fiesh  will  have  a clear  whiteness,  which  no  other 
food  gives;  and  when  it  is  considered  how  far  a 
pound  of  rice  will  go,  and  how  much  time  is  saved 
by  this  mode,  it  will  be  found  to  be  cheap. 

TO  CURE  THE  GAPES  IN  CHICKENS. 

On  the  subject  of  this  disease  of  chickens,  a writer 
remarks : — 

‘‘  On  the  dissection  of  chickens  dying  of  this  dis- 
ease, it  will  be  found  that  the  windpipe  contains  nu- 
merous small  worms,  about  half  an  inch  in  length, 
and  the  size  of  a small  cambric  needle.  On  the  fimt 
glance,  they  would  likely  be  mistaken  for  blood-ves- 
sels. These  worms  may  be  dislodged,  and  the  disease 
cured,  by  the  introduction  of  tobacco-smoke  into  the 
mouth,  until  the  chicken  becomes  insensible.  In  this 
state  it  will  remain  for  one  or  two  minutes.  The 
operation  may  be  repeated,  without  endangering  life. 
34 


898 


MISCELLANEOUS  RECEIPTS. 


The  first  application  will  usually  produce  the  death 
or  expulsion  of  the  worms,  and  the  removal  of  the 
aflection ; the  second,  always/’ 

TO  PREVENT  DOGS  FROM  SUCKING  EGGS. 

Take  of  tartar  emetic  from  four  to  eight  grains,  ac- 
cording to  the  age  and  strength  of  your  dog;  break 
the  end  of  an  egg,  put  in  the  tartar,  and  mix  it.  If 
your  dog  is  disposed  to  suck  eggs,  he  will  readily  eat 
it.  Confine  him  from  cold  water.  The  next  day  re- 
peat the  dose,  which  continue  to  do  on  each  suc- 
ceeding day,  until  he  refuses  it,  which  will  probably 
be  the  third  or  fourth  day.  After  this,  they  will  never 
be  guilty  of  the  like  ofifcence. 

CAPONS. 

Take  the  rooster  (which  should  be  about  half- 
grown,  or  nearly  so),  lay  him  on  the  left  side  with  the 
legs  and  wings  extended  ; let  your  assistant  hold  him 
in  that  position  ; then,  after  picking  away  some  of  the 
feathers  from  the  right  side,  with  a sharp  penknife, 
make  an  incision  parallel  with  the  ribs,  just  below 
them,  about  an  inch  and  a half  in  length,  taking  care 
not  to  injure  the  intestines;  then  insert  the  thumb 
and  fore-finger,  and  you  will  feel  the  testicles  attached 
to  the  back-bone,  not  more  than  an  inch  from  the 
incision,  which  you  can  remove  with  the  thumb  and 
finger  with  care;  then  sew  up  the  incision  in  three  or 
four  stitches,  and  rub  the  wound  with  a little  tar  or 
grease.  The  fowls  should  be  kept  for  a few  days  in 
a coop,  and  fed  sparingly,  after  which  they  can  be 
turned  loose. 


MISCELLANEOUS  RECEIPTS. 


399 


PRESERVATION  OF  EGGS,  NO.  I. 

Relative  to  the  preservation  of  eggs  by  immersion 
in  lime-water,  Mr.  Pescbier  has  given  most  satisfac- 
tory evidence  of  the  efficacy  of  tlie  process.  Eggs, 
which  he  had  preserved  for  six  years  in  this  way, 
being  boiled  and  tried,  were  found  perfectly  fresh  and 
good ; and  a confectioner  of  Geneva  has  used  a whole 
cask  preserved  by  the  same  means.  In  a small  way 
eggs  riiay  be  thus  preserved  in  jars,  or  other  vessels. 
They  are  to  be  introduced  when  quite  fresh,  the  jar 
filled,  after  the  eggs  are  put  in,  with  lime-water,  a 
little  powdered  lime  sprinkled  in  at  last,  and  then  the 
jar  closely  corked.  To  prepare  the  lime-water,  twenty 
or  thirty  pints  of  water  are  to  be  mixed  up  with  five 
or  six  pounds  of  slacked  quicklime  put  into  a covered 
vessel,  allowed  to  clear  by  standing,  and  the  lime- 
water  immediately  used. 

PRESERVATION  OF  EGGS,  NO.  II. 

Eggs  may,  with  proper  care,  be  kept  perfectly 
fresh,  not  only  through  the  winter,  but  almost  any 
length  of  time.  The  care  necessary  for  this  purpose 
is  to  render  the  shell  impervious  to  the  air;  or  to 
place  them  in  such  a situation  that  the  yolk  may  not 
come  directly  in  contact  with  the  shell,  but  remain 
surrounded  by  the  albumen  or  white,  wdiich  is  known 
to  withstand  the  eflects  of  the  air  much  longer,  with- 
out alteration,  than  the  yolk.  The  eggs  should  be 
placed  in  a keg,  on  the  small  end;  and  every  layer 
should  be  filled  in  with  salt  or  sand,  to  keep  them  in 
that  position.  If  they  are  wanted  to  be  kept  for  any 
length  of  time,  there  should  be  a good  coat  on  the 
top,  and  the  keg  headed  up.  It  would  be  a great  im- 
provement to  immerse  the  eggs  previous  to  their 
being  packed,  in  a mixture  of  lard  or  tallow  and  bees- 


400 


MISCELLANEOUS  RECEIPTS. 


wax,  with  an  addition  of  a small  quantity  of  resin,  to 
render  the  mixture  more  adhesive.  Eggs  thus  pre- 
pared and  packed,  would  continue  good  for  a year  or 
more. 

PRESERVATION  OF  EGGS,  NO.  III. 

One  bushel  of  quicklime,  thirty-two  ounces  of  salt, 
eight  ounces  of  cream  of  tartar.  Mix  the  whole  to- 
gether, with  as  much  water  as  will  reduce  the  com- 
position to  such  a consistency  that  an  egg,  when  put 
into  it,  will  swim.  Then  pack  the  eggs  into  jars,  or 
kegs,  and  pour  on  the  liquid  till  they  are  covered. 

PRESERVING  MILK. 

A foreign  journal  states,  that  some  milk  was  lately 
exhibited  in  Liverpool  from  on  board  a Swedish  ves- 
sel, that  was  several  months  old,  having  made  two 
voyages  from  Sweden  to  the  West  Indies  and  back 
again,  and  remained  perfectly  sweet  and  fresh.  The 
manner  of  preparing  it  is  as  follows : — 

The  bottles  are  made  clean  and  sweet,  and  the  milk 
is  milked  directly  into  them,  without  the  intervention 
of  a pail.  As  fast  as  they  are  filled,  they  are  closely 
corked,  and  the  corks  wired  down  as  in  bottling  cider. 
The  bottles  are  placed,  when  filled,  in  a boiler,  a layer 
of  straw,  and  a layer  of  bottles,  until  the  layer  is  full. 
Fill  the  boiler  with  cold  water,  kindle  a fire,  and  let 
it  heat  gradually ; when  it  begins  to  boil,  withdraw 
the  fire,  and  let  the  bottles  remain  till  cold.  They 
must  then  be  taken  out,  packed  in  hampers,  with 
straw  or  sawdust,  and  stowed  in  the  coolest  part  of 
the  ship.  The  milk  so  exhibited  was  above  eighteen 
months  old,  and  was  of  excellent  quality.  It  is  evi- 
dent this  discovery  will  be  the  most  available  at  sea; 
but  where  bottles  could  be  easily  obtained,  jnany 


MISCELLANEOUS  RECEIPTS.  401 

families  living  in  cities  and  villages  who  keep  a cow, 
might,  by  preserving  some  in  this  way,  furnish  them- 
selves with  a supply  for  the  time  a cow  usually  goes 
dry  during  the  winter.  In  any  event,  the  experiment 
could  cost  but  little. 

SUBSTITUTE  FOR  CREAM. 


Beat  up  the  whole  of  a fresh  egg  in  a basin,  and 
then  pour  boiling  tea  or  water  over  it  gradually,  to 
prevent  it  curdling.  In  flavor  and  richness  this  pre- 
paration resembles  cream. 


PLAN  OF  AN  ICE-HOUSE  AND  DAIRY. 
12  feet. 


^ Sp.  12  inches, 


filled  with  dry  tan. 


Ice-Room,  10  ft.  square  in  the  clear, 
and  from  12  to  15  ft.  high. 

.S.S:  I 

« O 

C3  Pi  5;^ 

® HH 

I 

P O £3 


Partition  of 


15  inches. 


Trough  21  inches  wide,  7J  deep. 


Dairy  5J  feet  wide,  10  feet  long, 
and  same  height  as  the  Ice-Room. 

Steps. 


Space  12  inches,  filled  with  dry  tan. 


34* 


12  feet. 


402 


MISCELLANEOUS  RECEIPTS. 


Tlie  above  is  the  plan  of  an  ice-honse  and  dairy. 
The  whole  length  eighteen  feet,  width  twelve  feet; 
the  pit  sunk  six  feet  in  the  ground,  and  to  the  square 
above  the  common  surface  nine  or  ten  feet.  The 
house  to  be  framed  and  finished  in  the  common  way, 
and  weather-boarded.  Another  frame  is  made  about 
two  feet  less  ever^^  'vvay,  and  put  up  inside  of  the 
frame  just  mentioned,  the  sills  of  which  rest  on  the 
bottom  of  the  pit,  ceiled  inside,  with  sleepers  in  the 
common  way,  and  the  space  underneath  and  between 
the  sleepers  filled  in  wdth  dry  tan ; fioored  with  two- 
inch  plank  jointed,  and  the  edges  grooved  and  joints 
broken,  so  as  to  convey  the  water  which  drips  from 
the  ice  into  the  dairy  and  trough.  The  partition  which 
separates  the  dairy  from  the  ice-room  is  double,  and 
ceiled  on  both  sides  the  space,  which  is  about  twelve 
to  fifteen  inches,  and  is  filled  with  charcoal  or  dry 
tan.  The  ice-room  and  dairy  are  intended  to  be  sur- 
rounded by  dry  tan  or  pulverized  charcoal,  which,  as 
put  in,  ought  to  be  rammed.  The  doors  are  all  dou- 
ble, I mean  one  inside  and  one  outside,  both  opening 
the  same  way ; except  the  door  of  entrance  into  the 
dairy,  the  outside  one  opening  to  the  outside,  and  the 
inside  opening  inside,  as  usual.  The  end  door  to  re- 
ceive the  ice  is  four  feet  and  a half  high,  and  two  feet 
nine  inches  wide,  and  the  space  between  the  two 
doors,  about  a foot,  after  the  ice-room  is  filled,  is 
packed  full  of  straw.  The  facings  of  the  doors  be- 
tween the  dairy  and  ice- room  are  covered  with  thick 
woollen  selvage,  fastened  on  with  small  tacks,  so  as 
to  prevent,  as  far  as  possible,  the  access  of  warm  air. 
Into  one  of  these  doors  there  are  driven  several  hooks, 
such  as  butchers  use,  on  which  to  hang  fresh  meat; 
and  the  temperature  in  that  open  space  being  40°,  it 


MISCELLANEOUS  RECEIPTS.  403 

can  be  kept  there  sound  and  fresh  as  long  as  desired. 
The  temperature  of  the  dairy  is  49® ; the  dairy  has 
several  shelves,  on  which  to  place  meats,  butter,  jars 
of  preserves,  &c.  &c. ; the  milk  in  pans  is  put  in, the 
trough  which  receives  the  drippings  from  the  ice. 
The  flight  of  steps  must  be  narrow,  and  have  a rail- 
ing as  a safeguard.  Embankments  of  clay  are  made 
all  around  the  house,  to  rise  perhaps  two  or  three  feet 
above  the  common  surface,  so  as  to  carry  o&  the  water 
as  it  may  fall. 

The  above  is  better  than  a spring-house  or  dairy, 
and  answers, the  purpose  of  both.  In  taking  out  the 
ice,  enter  the  doors  leading  out  of  the  dairy  into  the 
ice-room,  beginning,  of  course,  at  the  bottom  of  the 
ice  instead  of  the  top,  as  usual ; the  ice-room  holds 
about  one  thousand  bushels.  The  charcoal,  when 
used,  ought  to  be  pounded  small,  or  if  passed  through 
a bark-mill  would  perhaps  be  better ; it  ought  to  be 
fresh.  If  tan  be  used,  it  must  be  dry ; and  either, 
when  put  in,  ought  to  be  rammed.  The  space  be- 
tween the  frames  above  the  ground  ought  to  be  from 
two  to  four  feet.  Care  must  be  taken  in  constructing 
the  frame,  especially  the  inside  one,  to  give  it  suflS.- 
cient  height  to  allow  the  door  of  entrance  into  the 
dairy  to  be  about  six  feet. 

The  dairy  is  without  a floor.  The  floor  of  the  ice- 
room  must  be  somewhat  lower  where  it  enters  the 
dairy  than  at  the  other  end,  and  the  plank  forming 
the  floor  of  the  ice-room  must  project  into  the  dairy 
over  the  sleeper  a few  inches,  so  that  the  water  run- 
ning from  the  floor  may  fall  into  the  trough,  which 
is  made  water-tight.  No  straw  is  used  about  the  ice. 
The  ice-room  is  floored  above,  and  covered  with  char- 
coal and  tan  to  the  thickness  of  two  to  four  feet. 


404 


MISCELLANEOUS  RECEIPTS. 


A PORTABLE  ICE-HOUSE. 

Take  an  iron-bound  butt  or  puncheon,  and  knock 
out  the  head,  cutting  a very  small  hole  in  the  bottom, 
about  the  size  of  a wine-cork;  place  inside  of  it  a 
wooden  tub,  shaped  like  a churn,  resting  it  upon  two 
pieces  of  wood,  which  are  to  raise  it  from  touching 
the  bottom.  Fill  the  space  round  the  inner  tub  with 
pounded  charcoal,  and  fit  to  the  tub  a cover,  with  a 
convenient  handle,  having  inside  one  or  two  small 
hooks,  on  which  are  to  be  hung  the  bottles  during 
the  operation ; place  on  the  lid  a bag  of  charcoal, 
about  two  feet  square  ; if  the  charcoal  in  this  bag  is 
pounded,  it  will  answer  better;  and  over  all  place 
another  cover,  which  must  cover  the  head  of  the  outer 
cask.  When  the  apparatus  is  thus  prepared,  let  it  be 
placed  in  a cold  cellar,  and  buried  in  the  earth  about 
four-fifths  of  its  length ; but  though  c^ld,  the  cellar 
must  be  dry ; wet  ground  will  not  answer,  and  a sandy 
soil  is  the  best.  Fill  the  inner  tub,  or  nearly  so,  with 
pounded  ice ; or  if  prepared  in  the  winter,  with  snow 
well  pressed  down,  and  the  apparatus  wdll  be  com- 
plete. Whenever  it  is  wished  to  make  ice,  take  off 
the  upper  cover,  then  the  sack  or  bag  of  pounded 
charcoal,  and  suspend  the  vessel  containing  the  water 
or  liquid  to  be  frozen  to  the  hooks  inside  of  the  inner 
cover;  then  close  up  the  whole,  as  before,  for  half 
an  hour,  taking  proper  care  to  exclude  the  external 
air. 

PLAN  OF  A KENTUCKY  BEE-HOUSE. 

The  building  to  be  twelve  feet  long,  eight  wide, 
and  seven  high  from  the  fioor  to  the  plate  or  ceiling 
(the  fioor  being  eighteen  inches  from  the  ground), 


MISCELLANEOUS  RECEIPTS. 


406 


and  is  to  consist  of  four  posts,  weather-boarded  round, 
and  covered  in,  to  prevent  the  bees  from  getting  in 
the  house;  they  being  confined  in  six  boxes,  three  on 
either  side  of  the  house,  placed  fifteen  inches  one 
above  another.  This  drawing  (fig.  24)  represents  one 
side  of  the  house,  viewed  from  the  outside. 


Fig.  24. 


4 

n 

n 

n 

rx 

3 

n 

n. 

□_ 

[~i 

2 

LJ 


LJ' 


Fig.  25. 


3 

5 

2 

4 

r\r\ 

r^r\ 

1 

Fig.  24.  Nos.  1,  1,  are  copper  troughs  running 
round  the  post,  half-way  between  the  floor  and 
ground,  which  are  kept  filled  with  water  to  prevent 
ants  or  other  insects  from  getting  in  the  house.  Nos. 
2,  3,  and  4,  are  tubes  eight  inches  wide,  and  one- 
quarter  of  an  inch  deep,  to  convey  tlie  bees  through 
the  wall  into  the  long  boxes,  and  entering  them  at 
the  bottom,  there  being  three  to  each  long  box.  The 
drawing,  fig.  25,  represents  one  side  of  the  house, 
viewed  from  the  inside.  Nos.  1,  2,  and  3,  are  long 
boxes,  eighteen  inches  wide,  and  twelve  deep,  extend- 
ing the  whole  length  of  the  house,  with  eight  holes, 
four  inches  square,  in  each  box,  upon  which  are  set 
caps  of  two  gallons,  with  two  half-inch  holes  in  each, 
one  near  the  top,  the  other  about  the  center  of  the 
cap,  in  which  the  smoke  of  a burning  rag  is  blown 
to  drive  the  bees  from  the  cap  into  the  long  box.  A 
knife  or  wire  should  be  drawn  under  the  cap,  to 
separate  the  comb  from  the  box,  when  the  cap  of 


406 


MISCELLANEOUS  RECEIPTS. 


honey  may  be  removed,  and  an  empty  one  put  in  its 
place.  Nos.  4 and  5,  are  tubes,  three  inches  square, 
to  convey  the  bees  from  one  box  to  another,  that  one 
swarm  may  do  the  whole ; or  if  one  or  more  swarms 
be  put  in  each  box,  that  they  may  become  as  one,  as 
they  will  not  have  more  than  one  queen  when  put 
together,  by  which  they  are  prevented  from  destroy- 
ing themselves  by  fighting.  A house  of  this  descrip- 
tion, when  the  long  boxes  are  filled,  will  afford,  at  a 
moderate  calculation,  ninety-six  gallons  of  honey,  in 
the  comb,  annually. 

ANOTHER  PLAN. 

Several  individuals  have  tried  this  arrangement 
with  entire  success.  It  consists  of  a house  of  brick 
or  wood  (of  wood  standing  on  blocks,  or  it  might  be 
made  with  good  solid  posts  set  in  the  ground),  say 
of  the  size  of  a common  smoke-house,  with  a door 
to  admit  of  the  entrance  of  a man.  The  inside  is 
merely  furnished  with  shelves  like  an  ordinary  pantry. 
The  bees  pass  in  and  out  through  several  apertures 
resembling  spouts,  arranged  in  rows  on  each  side. 
These  spouts  project  six  inches,  and  the  hole  is  per- 
haps two  or  three  inches  wide,  by  from  one-eighth  to 
one-half  an  inch  in  height.  The  benefits  of  this 
method  are  said  to  be  these  : — The  bees  never  swarm, 
but  continue  filling  up  the  house.  The  honey  may 
be  easily  taken  out  when  the  bees  retire  to  the  bottom 
(^f  the  combs  in  cold  weather,  and  it  is  said  to  be  an 
infallible  preventive  of  worms. 


MISCELLANEOUS  RECEIPTS. 


407 


TAKING  HIVES  WITHOUT  DESTROYING  THE  BEES. 

Having  always  thought  that  there  was  inhumanity 
in  the  old  plan  of  destroying  the  bees  in  order  to  take 
the  honey,  we  determined  to  try  the  more  humane 
plan  practised  by  the  French  of  robbing  them  of  their 
sweets  without  depriving  them  of  life,  and  we  have 
put  the  plan  twice  into  operation  the  present  season 
with  entire  success.  The  method,  which  is  easy,  is  as 
follows : — In  the  dusk  of  the  evening,  when  the  bees 
are  quietly  lodged,  place  a tub  near  the  hive ; then 
throw  the  hive  over  with,  its  bottom  upward  into  the 
tub;  cover  the  hive  with  a clean  one,  wdiich  must  be 
previously  prepared  by  washing  its  inside  with  salt  and 
water,  and  rubbing  it  with  hickory  leaves,  thyme,  or 
some  other  aromatic  leaves  or  herbs.  Having  care- 
fully adjusted  the  mouth  of  each  hive  to  the  other,  so 
that  no  aperture  remains  between  them,  take  a small 
stick  and  gently  beat  around  the  sides  of  the  full  hive 
for  about  fifteen  minutes,  in  which  time  the  bees  will 
leave  their  cells  in  the  lower  hive,  and  ascend  and 
adhere  to  the  upper  one.  Then  gently  lift  the  new 
hive,  with  all  its  little  tenants,  and  place  it  on  the 
stand  from  which  the  other  hive  was  taken.  Thin 
should  be  done  about  midsummer,  so  as  to  allow  the 
bees  time  to  provide  a new  stock  of  hone\-  for  winter’s 
use. 


HUNTING  BEES. 

The  manner  of  hunting  bees,  as  practised  in  the  new 
settlements,  may  be  familiar  to  many,  but  perhaps  not 
to  all.  As  advantage  is  taken  of  a peculiar  instinct, 
it  would,  probably,  be  interesting  to  those  unacquainted 
with  it,  to  be  informed  of  the  process.  A tin  box  is 


408 


MISCELLANEOUS  RECEIPTS. 


provided,  capable  of  containing  about  a pint.  Into 
this  is  put  apiece  of  dry  honey-comb ; a bottle  of 
honey  and  water  mixed,  about  half  and  half,  is  also 
provided.  The  honey  is  diluted,  in  order  that  it  may 
be  more  readily  poured  into  the  dry  comb,  that  the 
bees  may  not  be  so  liable  to  get  it  upon  their  wings, 
and  will  be  able  to  fill  themselves  more  expeditiously. 
Apparatus  for  making  a fire  may  also  be  necessary. 
With  these  the  hunter  proceeds  to  a newly-cleared 
field,  at  a distance  from  any  hive  of  domestic  bees ; 
and  having  poured  a little  of  the  composition  into  the 
comb,  he  proceeds  to  search  among  the  wild  fiowers 
for  a bee.  If  one  can  be  found,  he  is  caught  in  the  box 
by  shutting  the  lid  over  him.  As  soon  as  he  becomes 
still,  the  lid  is  carefully  removed,  when  he  will  be 
found  busily  filling  himself  with  honey.  When  he 
rises  he  must  be  watched  in  order  to  ascertain  his 
course.  After  making  one  or  two  circuits  about  the 
box,  he  will  fly  off  in  a straight  course  to  his  home. 
After  an  absence  of  a few  minutes,  say  five  or  ten,  he 
will  return,  bringing  with  him  two  or  three  of  his 
companions.  These  will  soon  fill  themselves,  go 
home,  and  return  again  with  a number  more.  Thus 
the}^  will  continue  to  increase  in  number  till,  in  the 
course  of  half  an  hour,  there  will  be  one  hundred  or 
more  in  the  box.  By  that  time  the  line  will  be  as- 
certained with  precision.  The  lid  is  now  shut  over  as 
many  as  possible,  and  the  box  is  removed  on  the  line 
to  the  edge  of  the  woods,  where  it  is  again  opened. 
The  line  will  soon  be  found  at  the  new  station,  as 
before,  and  thus  the  box  is  removed  from  station  to 
station,  until  the  whole  tree  is  either  discovered  or 
passed.  If  the  tree  be  passed,  the  line,  of  course, 
will  be  retrograde.  A small  pocket  spyglass  is  a con- 


MISCELLANEOUS  RECEIPTS. 


409 


venient  thing  for  searching  the  tops  of  trees,  as  it 
requires  a good  eye  to  see  a bee  at  that  distance.  K 
a bee  cannot  be  found  to  commence  operations  with, 
a little  honey  is  burned  on  a stone ; and  if  a wander- 
ing bee  happens  to  be  near,  he  will  be  attracted  by 
the  smell.  The  proper  time  for  hunting  bees  is  on  a 
fair  warm  day  in  the  month  of  September  or  October. 
During  the  summer  months,  when  food  for  bees  is  to 
be  found  everywhere,  they  will  not  traverse.  If  a 
bee  tree  is  in  the  neighborhood  of  a sugar  camp,  bees 
will  be  found  about  the  tree  in  the  time  of  making 
sugar. 


FISH  PONDS. 

Perhaps  it  is  not  generally  known  that  many  kinds 
of  fish  at  present  found  in  salt  water  may  be  taken 
thence  to  fresh  water,  and  that  they  will  not  dete- 
riorate in  fiavor.  They  may  thus  be  transplanted 
into  our  fresh  water  ponds,  w^here  they  will  speedily 
multiply,  and  become,  not  only  gratifying  to  the 
palate,  but  actualty  a source  of  profit.  Experiments 
have  been  made  in  Europe,  and  in  this  country,  and 
the  fact  is  there  rendered  beyond  dispute,  that  floun- 
ders, bass,  cod,  mackerel,  and  eels  (and  to  this  list 
may  be  added  crabs,  oysters,  mussels,  shrimps),  all 
live  and  do  well  in  fresh  water.  Many  of  them,  when 
thus  transferred,  improve  in  size  and  delicacy. 

PRESERVATION  OF  APPLES. 

Apples,  after  remaining  as  long  on  the  trees  as 
safety  from  the  frost  will  permit,  should  be  picked 
carefully  by  hand,  put  into  close  casks,  and  kept  dry 
and  cool  as  possible.  If  suffered  to  lie  on  the  floor 
for  weeks,  they  will  wither  and  lose  their  flavor,  with- 
35 


410 


MISCELLANEOUS  RECEIPTS. 


out  acquiring  any  additional  durability.  The  best 
mode  of  preparing  apples  for  spring  use  is  the  putting 
of  them  in  dry  sand  as  soon  as  picked.  For  this  pur- 
pose, dry  the  sand  in  the  heat  of  summer;  and,  late 
in  October,  put  down  the  apples  in  layers  singly,  with 
a covering  of  sand  upon  each  layer.  The  singular 
advantages  of  this  mode  of  treatment  are  these : first, 
the  sand  keeps  the  apples  from  the  air,  which  is  essen- 
tial to  their  preservation  ; secondly,  the  sand  checks 
the  evaporation  of  the  apples,  thus  preserving  them 
in  their  full  flavor,  at  the  same  time  any  moisture 
yielded  by  the  apples  (and  some  there  will  be)  is  ab- 
sorbed by  the  sand,  so  that  the  apples  are  kept  dry, 
and  all  mustiness  is  prevented.  The  casks  should  be 
headed. 

Irish  potatoes  will  keep  in  a good  state  put  up  in 
the  same  way,  but  should  be  dried  a few  days  in  the 
shade  after  digging,  spreading  them  thinly  on  the 
ground  or  floor. 

TO  PRESERVE  GRAPES  AND  PLUMS  IN  A FRESH 
STATE. 

Grapes  or  plums  may  be  preserved  in  a fresh  state 
for  use,  for  a length  of  time,  by  alternating  them  in 
layers  with  cotton  battings,  in  a large  stone  jar,  and 
placing  them  in  a chamber  secure  from  frost. 

TO  KEEP  PLUMS  AND  PEACHES  FRESH  THROUGH  THE 

year:. 

Beat  well  up  together  equal  quantities  of  honey  and 
spring  water;  put  it  into  an  earthen  vessel;  put  in 
the  fruits,  all  freshly  gathered,  and  cover  them  quite 
close.  When  any  of  the  fruit  is  taken  out,  wash  it 
in  cold  water,  and  it  is  fit  for  immediate  use. 


MISCELLANEOUS  RECEIPTS. 


411 


TO  PRESERVE  PUMPKINS  IN  A FRESH  STATE. 

Pull  them  after  they  have  their  growth,  and  a little 
before  the  frost  comes  on,  and  put  them  in  a warm, 
dry  room.  By  this  method  they  have  been  kept  in  a 
dry  state  for  two  j^ears. 

TO  PRESERVE  GREEN  CORN  FOR  BOILING. 

Pluck  the  corn  when  fit  for  eating;  strip  down  the 
husk  so  as  to  remove  the  silk,  and  then  replace  it. 
Pack  it  away  in  a barrel,  and  pour  on  strong  pickle, 
such  as  is  used  for  meat,  with  a weight  to  keep  it 
down.  When  boiled,  it  will  be  perfectly  fresh  and 
sweet  as  when  taken  from  the  stock. 

PRESERVATION  OF  CABBAGES. 

After  they  have  their  growth,  and  are  gathered  in 
the  fall,  cut  oft*  their  loose  leaves  and  stalks,  that 
nothing  may  remain  but  the  sound  part  of  the  head, 
and  put  them  up  in  a tight  cask.  By  thus  excluding 
them  from  the  air,  they  may  be  kept  for  a long  time. 

TO  PRESERVE  GREEN  PEAS. 

Gather  them  while  they  are  yet  tender;  shell  and 
dry  them.  If  they  can  be  dried  in  the  shade  without 
molding,  so  much  the  better.  The  following  winter, 
after  soaking  them  in  warm  water  over-night,  you 
will  find  them  swollen  to  the  same  size,  and  being  as 
green  and  tender  as  they  were  when  gathered.  Then 
boil  them  as  usual,  and  you  will  have  green  peas  in 
midwinter. 


412 


MISCELLANEOUS  RECEIPTS. 


TO  PRESERVE  TOMATOES  IN  A FRESH  STATE. 

Tomatoes  may  be  kept  fresh  through  the  fall  and 
winter,  by  packing  them  in  jars,  laying  alternately  a 
layer  of  dry  sand  a layer  of  tomatoes,  until  the  vessel 
is  full ; after  which,  cover  them  up  tight  to  keep  the 
air  out,  and  place  them  in  a dry  cellar. 

TO  DRY  CHERRIES. 

To  every  five  pounds  of  cherries,  stoned,  weigh  one 
of  sugar  double-refined ; put  the  fruit  into  a preserv- 
ing-kettle, with  very  little  water;  make  both  scalding 
hot;  take  the  fruit,  and  immediately  dry  them ; put 
them  into  a kettle  again,  stirring  the  sugar  between 
each  layer  of  cherries.  Let  it  stand  to  melt ; then  set 
the  kettle  on  the  fire,  and  make  it  scalding  hot  as  be- 
fore ; take  it  off,  and  repeat  this  thrice  with  the 
sugar ; drain  them  from  the  syrup,  and  lay  them  sin- 
gly to  dry  on  dishes  in  the  sun,  or  on  the  stove. 
When  dry,  put  them  into  a sieve,  dip  it  into  a pan  of 
cold  water,  and  draw  it  instantly  out  again,  and  pour 
them  on  a fine,  soft  cloth : dry  them,  and  set  them 
once  more  in  the  hot  sun,  or  on  a stove ; keep  them 
in  a box,  with  layers  of  white  paper,  in  a dry  place. 
This  way  is  the  best  to  give  plumpness  to  the  fruit, 
as  well  as  color  and  flavor. 

DRIED  APPLES  AND  PEARS. 

In  France,  apples  and  pears  are  prepared  in  the 
tollowing  manner : — 

The  fruit,  Avith  the  stems  left  on,  to  prevent  any 
loss  of  juice,  is  put  into  boiling  water,  in  Avhich  it 
is  left  until  it  becomes  soft.  It  is  then  taken  out 


MISCELLANEOUS  RECEIPTS. 


413 


and  carefully  peeled,  and  placed  on  a strainer,  under 
which  is  a dish  to  catch  the  juice ; when  peeled,  it  is 
put  into  an  oven  heated  to  the  ordinary  temperature 
for  bread,  and  left  there  twenty-four  hours.  When 
taked  out,  and  cold,  the  fruit  is  pressed  flat,  and  after 
being  plunged  into  its  own  juice,  which  has  been  set 
apart  for  that  purpose,  it  is  packed  in  boxes  and 
exported.  For  family  use,  it  might  be  packed  away 
in  stone  jars. 


DRIED  PEACHES. 

Just  before  fully  ripe,  peel  peaches,  take  out  the 
nuts,  put  them  in  boiling  water  till  they  are  a little 
soft ; take  them  out,  and  throw  them  into  a pailful  of 
cold  water ; when  cold,  drain  and  weigh  them.  To 
every  pound  of  peaches  put  half  a pound  of  powdered 
loaf-sugar.  Lay  the  peaches  in  a kettle,  and  sprinkle 
the  sugar  until  it  is  all  in.  Let  it  remain  until  the 
syrup  runs  sufficiently  to  allow  putting  it  on  over  a 
very  slow  fire.  Let  them  boil  slowly  till  the  peaches 
look  clear;  then  put  them  in  a large  bowl,  and  let 
them  remain  all  night.  The  next  morning  place  them 
snugly  in  dishes,  and  put  them  into  the  sun  to  dry. 
Turn  them  over  every  day  until  they  are  sufficiently 
dry  to  be  packed  in  boxes  or  jars. 

VINEGAR. 

Put  a gallon  of  good  vinegar  in  a tight  cask,  and 
place  it  in  a cellar,  occasionally  shaking  it  around, 
for  a day  or  two.  Then  commence  filling  up  the 
cask  gradually  with  whiskey  and  water,  in  the  pro- 
portion of  one  gallon  of  the  former  to  eight  of  the 
latter.  It  is  best  not  to  fill  up  too  fast  at  first,  but 
35* 


414 


MISCELLANEOUS  RECEIPTS. 


wait  a week  or  two  before  adding  again.  By  this 
process,  an  abundant  supply  of  the  purest  vinegar 
may  always  be  kept  on  hand. 

STARCH. 

In  making  starch  from  wheat,  the  grain  is  steeped  “ 
in  cold  water  until  it  becomes  soft,  and  yields  a 
milky  juice  by  pressure  ; it  is  then  put  into  sacks  of 
linen,  and  pressed  in  a vat,  filled  with  cold  water,  as 
long  as  any  milky  juice  exudes.  After  standing  some 
time,  the  fiuid  gradually  becomes  clear,  and  a white 
powder,  which  is  starch,  remains  at  the  bottom. 

ATTAR  OF  ROSES. 

The  following  is  an  account  of  the  manner  in  which 
this  costly  perfume  is  prepared  in  the  East:  — 

Steep  a large  quantity  of  the  petals  of  roses,  freed 
from  every  extraneous  matter,  in  pure  water,  in  an 
earthen  or  wooden  vessel,  which  is  exposed  daily  to 
the  sun,  and  housed  at  night,  till  a scum  rises  to  the 
surface.  This  is  the  attar,  which  is  carefully  absorbed 
by  a very  small  piece  of  cotton  tied  to  the  end  of  a 
stick.  The  oil  collected,  squeeze  out  of  the  cotton 
into  a vial;  stop  it  for  use.  The  collection  of  it 
should  be  continued  whilst  any  scum  is  produced. 

SODA  FOR  WASHING. 

To  five  gallons  of  water  add  a pint  and  a half  of 
soap,  and  two  ounces  subcarbonate  of  soda;  put  the 
clothes  (after  soaking  over-night)  into  the  mixture 
when  at  boiling  heat,  rubbing  the  parts  most  soiled 
with  soap.  Boil  them  one  hour,  drain,  rub,  and  rinse 
them  in  warm  water:  after  being  put  into  indigo 


MISCELLANEOUS  RECEIPTS. 


415 


water,  they  are  fit  for  drying.  Half  the  soap,  and 
more  than  half  the  labor,  is  saved  by  washing  in  this 
manner. 


TO  MAKE  SOFT  SOAP. 

Take  five  bushels  of  ashes,  damp  them  thoroughly 
on  the  ground,  and  let  them  stand  from  five  hours  to 
two  days,  as  may  be  convenient.  Then  make  up  the 
heap  in  an  oblong  form,  open  the  middle,  and  put  in 
three  pecks  of  perfectly  fresh  lime;  sprinkle  about 
three  or  four  quarts  of  water  over  it,  and  cover  up. 
Use  hot  water  in  very  cold  weather,  or  in  large  expe- 
riments cold  water  will  answer  in  any  weather.  In 
half  an  hour  the  lime  will  heat  and  burst  open  the 
heap  of  ashes,  when  the  whole  must  be  well  and 
quickly  mixed,  and  put  into  the  ley-tub  to  the  depth 
of  one  foot,  and  beaten  moderately;  another  layer 
of  ashes,  the  same  depth  as  the  first,  is  then  to  be 
added  and  beaten  as  before,  and  so  on  until  the  tub 
is  filled  within  six  inches  of  the  top ; water  is  then  to 
be  poured  in  steadily  until  the  ashes  are  nearly  or 
entirely  spent.  The  ley  must  be  of  a strength  scarcely 
sufficient  to  float  a newly-laid  egg:  four  gallons  of 
this  ley  are  to  be  put  into  a large  kettle,  and  thirty 
or  forty  pounds  of  fat  or  grease  added,  and  well  stirred 
over  a gentle  heat.  When  it  is  perceived  that  the 
sharp  taste  of  the  mixture  is  lost,  more  ley  is  to  be 
added  occasionally,  until  the  soap  becom':»s  transpa- 
rent and  very  thick,  and  toward  the  last  of  the  opera- 
tion, the  liquid  must  be  made  to  boil  briskly.  When 
the  soap  is  made,  let  it  stand  for  a day,  and  if  it  does 
not  grow  thin  in  that  time,  no  apprehensions  need  be 
excited  in  that  respect.  The  kettle  should  be  covered^ 


416 


MISCELLANEOUS  RECEIPTS. 


and  should  hold  more  liquid  than  it  is  intended  to 
boil,  to  give  room  for  a brisk  ebullition  toward  the 
close. 


TO  MAKE  HARD  SOAP. 

Mild  ley  is  to  be  used.  When  the  soft  soap  is 
finished,  and  the  mixture  still  tolerably  hot,  add  sea 
salt  (or  alum  salt),  until  the  ley  drops  clear  from  the 
soap.  If  it  closes,  add  more  salt,  and  at  the  same 
time  slacken  the  fire;  then  boil  until  the  froth  be- 
comes as  light  as  a feather.  Draw  the  fire,  and  pour 
salt  and  water  into  the  mixture  to  cool  it,  observing 
to  make  a rapid  stream,  and  not  to  let  any  drops  fall 
in  turning  the  bucket.  When  the  soap  is  too  strong 
of  the  alkali,  it  wdll  not  grain : in  that  ease,  add  clean 
fat  by  degrees  until  it  granulates,  stirring  it  all  the 
time  over  a gentle  heat : when  it  boils,  no  more  fat 
need  be  added.  It  is  to  be  observed  that  if  the  ashes 
have  been  too  tightly  pressed  in  the  ley-tub,  the  ley 
will  not  filtrate ; and  if  they  have  not  been  sufiiciently 
pressed,  the  water  will  run  foul.  In  the  first  case,  the 
ashes  may  be  loosened  with  a long  iron  skewer ; in 
the  latter,  they  must  remain  some  hours  to  settle,  and 
also  be  pressed. 

TO  MAKE  COLD  SOAP. 

The  leach-tub,  or  hogshead,  must  be  covered  at  the 
bottom  with  straw  and  sticks;  then  put  in  a bushel 
of  ashes,  then  two  or  three  quarts  of  unslacked  lime, 
upon  which  you  must  throw  two  quarts  of  boiling 
water  to  excite  fermentation  and  slack;  put  in  an- 
other bushel  of  ashes,  and  as  much  more  lime  and 
water,  and  continue  to  do  so  until  your  vessel  is  full ; 
put  in  hot  water  until  you  can  draw  off  the  ley,  aftet 


MISCELLANEOUS  RECEIPTS. 


417 


which  the  heat  of  the  water  is  not  of  much  conse- 
quence. You  must  have  at  least  two-thirds  of  a 
bushel  of  lime  to  a hogshead,  if  you  wish  your  soap 
to  be  made  quickly:  one  hogshead  of  ashes  will  make 
two  barrels  of  soap.  When  you  draw  off  your  le}^, 
you  must  keep  the  first  two  pailsful  by  themselves, 
and  the  next  two  in  another  vessel,  and  the  third  two 
in  another  vessel  still ; then  weigh  twenty-nine  pounds 
of  clear  strained  grease,  or  of  scraps  without  straining, 
thirty  pounds;  put  into  a large  kettle  with  three 
pounds  of  resin  ; then  pour  over  it  one  pailful  of  ley 
from  the  first  vessel,  and  one  from  the  second  vessel ; 
put  it  over  the  fire,  and  let  it  boil  twenty  minutes : bo 
careful  to  add  no  ley  over  the  fire,  but  swing  ofi*  the 
crane  if  it  is  in  danger  of  boiling  over;  put  it  into 
your  barrel,  and  put  in  one  pailful  of  ley  from  the 
third  vessel,  and  give  it  a good  stir : then  weigh  your 
grease  for  another  barrel,  and  take  the  ley  remaining 
in  the  vessels  in  the  same  manner  as  for  the  first 
barrel ; then  draw  off*  your  weak  ley,  and  fill  up  the 
vessels  as  fast  as  possible,  remembering  to  put  half  in 
each  barrel,  that  they  may  be  equally  strong : if  the 
leach  run  through  fast,  you  may  have  the  barrels  full 
in  an  hour,  and  so  hard  that  you  can  hardly  stir  them. 
You  must  stir  it  after  you  put  in  the  ley,  till  the  bar- 
rel is  full.  Fourteen  quarts  of  melted  grease  is  the 
quantity  for  a barrel. 

A SIMPLE  METHOD  OF  MAKING  SOAP. 

To  thirty-two  gallons  of  ley,  of  strength  just  suffi- 
cient to  bear  an  egg,  add  sixteen  pounds  of  clean, 
melted  grease,  which,  by  being  placed  in  the  hot  sun, 
and  occasionally  stirred,  will,  in  a few  days,  produce 
a soap  of  the  first  quality. 


418 


MISCELLANEOUS  RECEIPTS. 


MAKING  DIPPED  CANDLES. 

The  tallow,  when  melted,  should  be  ladled  into  a 
wooden  vessel  of  convenient  width  and  depth,  which 
has  been  previously  heated  by  tilling  it  with  boiling 
water  for  an  hour  or  more.  Fill  the  vessel  within  an 
inch  of  the  top  with  melted  tallow,  and  keep  it  that 
height  by  adding  hot  tallow  or  hot  water.  By  this 
means  the  candles  will  be  kept  of  a full  size  at  the 
top,  and  not  taper  off  to  a point,  as  is  often  seen  with 
the  country  candles.  The  tallow,  when  used  for  dip- 
ping candles,  should  not  be  too  hot.  A temperature 
that  will  allow  the  tinger  to  be  dipped  in  without 
burning,  is  sufficiently  hot,  and  at  this  temperature 
the  tallow  will  take  on  the  wicks  very  fast.  The 
wicks  should  be  lowered  into  the  melted  tallow  very 
gradually,  and  should  be  lifted  out  of  the  tallow  so 
slowly  that  when  the  buttons  of  the  candles  are  clear 
from  the  surface  of  the  melted  tallow,  no  tallow  will 
run  otiF  them.  When  the  candles  are  raised  quickly 
out  of  the  melted  tallow,  the  tallow  will  run  off*  the 
candles  in  a stream ; whereas  if  the  candles  are  raised 
out  slowly,  not  a particle  of  tallow  will  fall  from  the 
candles.  A few  trials  will  satisfy  any  person  in  this 
matter.  If  the  tallow  is  boiling  hot,  the  wick  will 
not  take  the  tallow  to  any  considerable  extent.  When 
candles  are  raised  out  of  the  tallow  rapidly,  the  can- 
dles will  be  large  at  the  bottom,  and  the  tallow  will 
extend  below  the  wick,  so  that  when  burnt  in  the 
candlestick,  a piece  of  the  candle  will  have  no  wick 
in  it;  and  therefore,  for  burning,  will  be  useless. 
Where  people  have  no  suitable  wooden  vessel,  an 
iron  vessel  will  answer  for  a dipping  vessel.  When 
tallow  has  been  thoroughly  melted  over  the  fire, 


MISCELLANEOUS  RECEIPTS. 


419 


should  it  be  dirty  or  impure,  throw  into  it,  while  hot, 
a small  quantity  of  finely-powdered  alum,  and  in  a 
short  time  a scum  will  be  seen  rising  to  the  surface, 
in  appearance  like  dirty  froth.  Skim  this  ofi*  as  it 
rises.  This  scum  will  rise  for  half  an  hour  or  more. 

Prepare  your  wicks  about  half  the  usual  size,  and 
jvet  them  thoroughly  with  spirits  of  turpentine,  put 
them  in  the  sun  until  dry,  and  then  mold  or  dip 
your  candles.  Candles  thus  made,  last  longer,  and 
give  a much  clearer  light.  In  fact  they  are  nearly  or 
quite  equal  to  sperm,  in  clearness  of  light. 

A NEW  WAY  TO  MAKE  CANDLES. 

We  have  been  shown  a candle,  about  the  size  of  a 
broom  straw,  which  makes  a very  brilliant  light,  and 
is  as  durable  as  the  tallow  candle.  As  this  is  the  age 
for  economy  in  everything,  it  may  not  be  amiss  for 
us  to  tell  our  readers  how  to  make  them.  Take  one 
pound  of  beeswax,  and  a fourth  of  a pound  of  soft 
turpentine  from  the  tree,  melt  them  together;  strain 
them;  take  your  wick  of  the  desired  length,  and 
stretch  it  as  you  would  in  making  a plow  line  ; then 
take  the  composition  in  a thin  waiter,  and  hold  the 
wick  down  in  it  as  you  apply  it  from  end  to  end  ; this 
done  three  times  will  complete  the  operation.  The 
above  proportion  of  the  ingredients  is  suflicient  for  a 
wick  forty  yards  long. 

TO  DYE  COTTON  YARN  A DEEP  BLUE. 

Take  one  pound  of  logwood,  chipped  fine,  or 
pounded;  boil  it  in  a sufilcient  quantity  of  water, 
until  all  the  substance  is  out  of  it ; then  take  about 
half  a gallon  of  the  liquor,  and  dissolve  in  it  half  an 
ounce  of  alum,  and  one  ounce  of  verdigris;  boil 


420 


MISCELLANEOUS  RECEIPTS* 


your  yarn  in  the  logwood-water  one  hour,  stirring 
and  keeping  it  loose.  Take  out  your  yarn,  mix  the 
half-gallon  that  contains  the  verdigris  and  alum ; 
then  put  your  yarn  into  the  mixture,  and  boil  it  four 
hours,  stirring  it  and  keeping  it  loose  all  the  time, 
and  taking  it  out  once  every  hour  to  give  it  air;  after 
which,  dry  it,  then  boil  it  in  soap  and  water,  and  it 
is  done.  The  above  will  dye  six  pounds  of  yarn  an 
elegant  deep  blue ; after  which  put  in  as  much  yarn 
into  the  same  liquor,  and  boil  it  three  hours,  stirring 
it  as  before,  and  you  will  have  a good  pale  blue  ; or 
boil  hickory  bark  in  your  liquor,  and  you  will  have 
an  elegant  green. 

TO  COLOR  GREEN. 

Take  half  a pound  of  oil  of  vitrol,  one  ounce  of 
indigo,  pulverized;  put  them  in  a bottle,  shake  it 
repeatedly  three  or  four  days ; then  put  it  in  a hickory 
bark  dye,  with  two  pounds  of  alum.  This  mixture 
will  cover  twelve  pounds  of  yarn : it  is  to  be  simmered 
over  the  fire  several  hours,  frequently  taking  it  out  to 
air  on  a pole,  over  the  kettle : you  can  dye  it  in  iron, 
copper,  or  brass.  When  the  yarn  is  dry,  wash  it  in 
cold  water ; the  hickory  dye  is  to  be  taken  off  the  fire, 
when  the  mixture  is  put  in  out  of  the  bottle,  or  it  will 
run  over ; for  the  hickory  dye  must  be  boiling  hot 
when  it  is  put  in. 

TO  COLOR  RED. 

To  three  pounds  of  yarn,  take  one  pound  of  alum, 
and  one  pound  of  madder;  dissolve  the  alum  in  a 
sufiicient  quantity  of  water  to  cover  the  yarn ; scald 
it  well  in  that  water ; then  rinse  it  well  in  pure  water ; 
mix  wheat  bran  and  water  to  the  consistence  of  thin 


MISCELLANEOUS  RECEIPTS. 


421 


gruel,  a sufficient  quantity  to  cover  the  yarn  well ; 
mix  the  madder  well  in  this  preparation  ; put  in  the 
yarn,  and  boil  two  or  three  hours,  stirring  and  keep- 
ing it  loose  in  the  vessel.  If  you  do  not  wish  it  deep, 
take  it  out  in  a very  short  time ; but  if  you  wish  a 
deep  color,  let  it  remain  several  hours.  Rinse  it  in 
cold  water,  after  letting  it  air.  The  bran  must  be 
boiled  the  night  before. 

TO  DYE  RED,  WITH  REDWOOD. 

One  pound  of  redwood  (chipped  fine),  two  ounces 
of  alum,  powdered  ; the  redwood  must  stand  twenty- 
four  hours  in  river  or  spring  water;  then  boil  it  well, 
and  after  straining,  mix  your  alum  and  aquafortis, 
and  boil  it  well  for  several  hours.  Mix  one  ounce 
aquafortis,  one  ounce  block  tin,  in  a tumbler,  and  set 
it  in  the  sun  about  one  hour.  The  above  will  color 
two  pounds  of  yarn.  After  being  dried,  wash  out 
with  soft  soap. 

TO  DYE  CRIMSON. 

To  two  gallons  of  the  juice  of  pokeberries,  when 
they  are  quite  ripe,  add  half  a gallon  of  strong  cider- 
vinegar,  to  dye  one  pound  of  wool,  which  must  be 
first  washed  very  clean  with  hard  soap ; the  wool^ 
when  wrung  dry,  is  to  be  put  into  the  vinegar  and 
pokeberry  juice,  and  simmered  in  a copper  vessel  for 
one  hour ; then  take  it  out,  let  it  drip  a while,  and 
spread  it  in  the  sun.  The  vessel  must  be  free  from 
grease  of  any  kind. 

36 


422 


MISCELLANEOUS  RECEIPTS* 


TO  DYE  PINK. 

Two  ounces  cochineal,  two  pounds  of  cream  tartar, 
one  pound  of  alum,  the  whole  put  in  a kettle  of  soft 
water;  then  put  in  six  pounds  of  clean  yarn,  and  boil 
it  well ; it  is  not  to  be  washed  after  being  dried. 

TO  COLOR  YELLOW. 

Take  three-fourths  of  hickory  bark,  with  the  out- 
side shaved  off,  and  one-fourth  of  black-oak  bark, 
done  in  the  same  manner;  boil  them  well  together 
in  a bell-metal  kettle,  until  the  color  is  deep ; then 
add  alum  sufficient  to  make  it  foam  when  stirred  up; 
put  your  yarn  in,  and  let  it  simmer  a little  while ; 
then  take  it  out  and  air  it,  repeating  the  process  two 
or  three  times,  and  having  a pole  over  the  kettle  to 
hang  it  on,  so  that  it  may  drain  in  the  kettle ; when 
dry,  rinse  it  in  cold  water. 

COLORING  FLANNEL. 

Take  black  alder  bark,  boil  it  well,  then  skim  or 
strain  it  well ; wet  the  cloth  in  a pretty  strong  ley, 
and  dip  it  into  the  alder  liquor:  let  it  remain  till  cool 
enough  to  wring,  and  you  will  have  an  indelible 
orange  color.  The  better  the  cloth,  the  better  the 
color. 

NANKEEN  COLOR. 

A pailful  of  ley,  with  a piece  of  copperas  half  as 
big  as  a hen’s  egg  boiled  in  it,  will  dye  a fine  nan- 
keen color,  which  will  never  w^ash  out. 


MISCELLANEOUS  RECEIPTS. 


423 


METHOD  OF  CLEANSING  SILK,  WOOLLEN,  AND  COTTON 
GOODS,  WITHOUT  DAMAGE  TO  THE  TEXTURE  OR  COLOR. 

Take  raw^  potatoes  in  the  state  they  are  taken  out 
of  the  earth,  wash  them  well ; then  rub  them  on  a 
grater,  over  a vessel  of  clean  water,  to  a fine  pulp;  pass 
the  liquid  matter  through  a coarse  sieve  into  another 
tub  of  clean  water.  Let  the  mixture  stand,  till  the 
fine  white  particles  of  the  potatoes  are  precipitated ; 
then  pour  off  the  mucilaginous  liquor,  and  preserve 
it  for  use.  The  article  to  be  cleansed  should  then  be 
laid  upon  a linen  cloth  on  a table,  and  having  pro- 
vided a clean  sponge,  dip  it  in  the  potato  liquor, 
apply  this  sponge,  thus  wet,  upon  the  article  to  be 
cleansed,  and  rub  it  well  upon  it  with  repeated  por- 
tions of  the  potato  liquor,  till  the  dirt  is  perfectly 
separated  ; then  wash  the  article  in  clear  Avater  seve- 
ral times,  to  remove  the  loose  dirt.  It  may  afterwards 
be  smoothed  or  dried.  Two  middle-sized  potatoes 
will  be  sufficient  for  a pint  of  water. 

The  coarse  pulp  which  does  not  pass  the  sieve  is  of 
great  use  in  cleansing  w^orsted  curtains,  tapestry,  car- 
pets, or  other  coarse  goods.  It  is  also  useful  in 
cleansing  oil-paintings,  or  furniture  that  is  soiled. 
Dirty  painted  wainscots  may  be  cleaned  by  wetting  a 
sponge  in  the  liquor,  then  dipping  it  in  a little  fine, 
clean  sand,  and  afterwards  rubbing  the  wainscot 
with  it. 

TO  CLEAN  SILK  STOCKINGS. 

Wash  your  stockings  first  with  white  soap  and 
lukewarm  water,  to  take  out  the  rough  dirt;  then 
rinse  them  in  fair  water,  and  work  them  well  in  a 
fresh  soap-water;  make  a third  soap-water  pretty 


424 


MISCELLANEOUS  RECEIPTS. 


strong  and  hot,  in  which  put  a little  stone  blue, 
wrapped  in  a flannel  bag,  till  the  water  is  blue 
enough;  then  wash  your  stockings  well  therein,  and 
wring  them.  Let  them  be  dried  so  that  they  may  re- 
main a little  moist,  then  fumigate  them  with  brim- 
stone ; after  which  put  upon  a wooden  leg  two  stock- 
ings, one  upon  the  other,  observing  that  the  two 
fronts,  or  outsides,  are  face  to  face ; then  polish  them 
with  a glass. 

TO  TAKE  STAINS  OUT  OF  SILK. 

Mix  together  in  a vial  two  ounces  of  essence  of 
lemon,  and  one  more  of  oil  of  turpentine.  Grease 
and  other  spots  in  silk  are  to  be  rubbed  gently  with 
a flue  rag,  dipped  in  the  above  composition. 

TO  TAKE  SPOTS  OUT  OF  SILK  OR  LINEN. 

Of  spirits  of  turpentine,  twelve  drops,  and  the  same 
quantity  of  spirits  of  wine  ; grind  these  with  an  ounce 
of  pipe-makers'  clay,  and  cover  the  spots  therewith. 
You  are  to  wet  the  composition  when  you  do  either 
silk,  linen,  or  woollen  with  it.  Let  it  remain  till  dry, 
then  rub  it  oflT,  and  the  stains  or  spots  will  disappear. 
True  spirits  of  salt,  diluted  with  water,  will  remove 
iron-molds  from  linen ; and  sal-ammoniac,  with  lime, 
will  take  out  the  stains  of  wine. 

ANOTHER  METHOD. 

Magnesia,  if  you  have  not  French  chalk,  will  effec- 
tually remove  grease-spots  from  silk,  on  rubbing  it 
in  well;  and  after  standing  a while,  apply  a piece  of 
soft  brown  paper  to  the  wrong  side,  on  which  press  a 
warm  iron  gently ; and  what  grease  is  not  absorbed 
by  the  paper,  can  be  removed  by  w^ashing  the  spot 
carefully  with  cold  water. 


MISCELLANEOUS  RECEIPTS. 


425 


TO  WASH  SILK. 

Lay  the  piece  of  silk  upon  a clean  board ; soap  a 
piece  of  flannel  well,  without  making  it  very  wet,  and 
with  this  rub  the  silk  carefully  and  evenly  one  way. 
After  having  thus  cleansed  one  side  of  the  silk,  take 
a wet  sponge  and  wash  the  soap  ; proceed  in  the  same 
manner  to  clean  the  other  side,  and  then  wipe  the 
water  off  each  with  a clean,  dry  cloth;  after  which, 
hang  it  as  singly  as  possible  upon  a linen  horse,  and 
let  it  dry  gradually.  When  very  nearly  dry,  iron  it. 


TO  MAKE  CALICO  WASH  WELL. 

Infuse  three  gills  of  salt  in  four  quarts  of  boiling 
water ; put  the  calico  in  while  it  is  hot,  and  leave  it 
till  cold.  In  this  way  the  colors  are  rendered  perma- 
nent, and  will  not  fade  by  subsequent  washing. 


TO  REMOVE  IRON  MOLDS  FROM  LINEN. 

Hold  the  iron  mold  on  the  cover  of  a tankard  of 
boiling  water,  and  rub  on  the  spots  a little  juice  of 
sorrel  and  salt;  when  the  cloth  has  thoroughly  im- 
bibed the  juice,  w^ash  it  in  ley. 


TO  TAKE  MILDEW  OUT  OF  LINEN. 

Take  soap,  and  rub  it  well  in  the  linen  ; then  scrape 
some  fine  chalk,  and  rub  that  also  in  the  linen.  Lay 
it  on  the  grass ; as  it  dries,  wet  it  a little,  and  it  will 
come  out  at  twice  doing. 

36* 


426 


MISCELLANEOUS  RECEIPTS. 


TO  TAKE  INK  OR  WINE  OUT  OF  LINEN  OR  WOOLLEN. 

Take  the  juice  of  lemons,  or  sorrel,  and  wet  the 
spot  with  it  several  times,  letting  it  dry  each  time ; 
then  wash  it  with  soap  and  vinegar,  and  the  spot  will 
go  out. 

TO  REMOVE  INK  SPOTS  FROM  LINEN. 

Lemon-juice  will  effectually  remove  ink  from  linen 
or  muslin,  if  applied  before  the  article  has  been 
washed.  But  as  persons  in  the  country  may  not  be 
able  at  all  times  to  get  a lemon,  I would  advise  them 
to  buy  a small  bottle  of  vitriol.  A few  drops  of  this 
acid,  mixed  with  pure  water,  and  applied  to  the  spots 
of  ink,  will  entirely  remove  them.  Great  caution 
must  be  observed,  how^ever,  not  to  suffer  any  part  of 
the  linen,  or  other  material,  to  come  in  contact  with 
the  acid  before  it  is  sufficiently  diluted:  otherwise, 
the  texture  of  the  fabric  will  be  destroyed. 

TO  REMOVE  FRUIT  STAINS. 

These  are  readily  removed  from  clothes  by  wetting 
them,  and  placing  them  near  lighted  brimstone.  A 
few  matches  will  answer  the  purpose. 

TO  KEEP  OFF  MOTHS. 

In  the  month  of  April,  or  before  flies  or  insects 
make  their  appearance,  beat  your  fur  or  woollen  gar- 
ments w^ell  with  a small  cane  or  elastic  stick ; then 
wTap  them  up  in  linen,  observing  not  to  press  the  fur 
garments  too  hard,  and  put  between  the  folds  some 
camphor  in  small  lumps;  then  put  your  articles  in 
boxes  well  closed.  When  the  garments  are  wanted 


MISCELLANEOUS  RECEIPTS.  427 

for  use,  take  them  out,  beat  them  well  as  before,  and 
expose  them  twenty-four  hours  to  the  air,  which  will 
take  away  the  smell  of  the  camphor. 

TO  BLEACH  BEESWAX. 

Melt  your  wax,  and  while  hot  throw  it  into  cold 
water  to  reduce  it  into  small  pieces,  or  spread  it  out 
into  very  thin  leaves,  and  lay  it  out  in  the  sun  and 
air  for  a few  da3^s  on  linen  cloths ; then  melt  it  over 
again,  and  expose  it  as  before,  till  the  sun  and  dew 
have  bleached  it ; then,  for  the  last  time,  melt  it  in  a 
kettle,  and  cast  it  with  a ladle  on  a table  covered  over 
with  little  round,  hollow  molds  in  the  form  of  the 
casks  sold  by  the  apothecaries ; but  first  wet  your 
molds  with  cold  water,  that  the  wax  may  be  the 
easier  got  out;  lastly,  lay  it  out  in  the  air  for  two  or 
three  daj^s  and  nights,  to  make  it  more  transparent 
and  dry. 


SIMPLE  MEANS  OF  PURIFYING  WATER. 

It  is  not  generally  known,  as  it  ought  to  be,  that 
pounded  alum  possesses  the  property  of  purifying 
water.  A large  tablespoonful  of  pulverized  alum, 
sprinkled  into  a hogshead  of  water  (the  water  being 
fresh  at  the  time),  will,  after  the  lapse  of  a few  hours, 
by  precipitating  to  the  bottom  the  impure  particles, 
purify’  it,  so  that  it  will  be  found  to  possess  nearly  all 
the  freshness  and  clearness  of  the  finest  spring- water ; 
a pailful,  containing  four  gallons,  rmiy  be  purified 
with  a single  teaspoonful. 


428 


MISCELLANEOUS  RECEIPTS. 


TO  MAKE  A MATTRASS,  THAT  WILL  NOT  SINK  IN  THE 
MIDDLE. 

To  produce  this  effect,  make  your  mattrass  twice 
as  long  as  usual,  double  it,  sew  the  two  ends  together, 
and  arrange  the  stuffing,  where  it  joins,  the  same  as 
the  rest.  It  will  then  have  the  form  of  a roller,  or 
double  towel,  which  may  be  rolled  for  ever,  and  will 
always  remain  double  and  folded.  When  you  put  it 
on  the  bed,  it  will  be  the  same  as  two  rnattrasses  one 
over  the  other.  It  takes  no  more  tucking  or  stuffing 
for  this  double  mattrass  than  for  two  single  ones. 
The  advantage  of  this  invention  is,  that  every  time 
the  bed  is  made,  you  may  easily  roll  the  mattrass,  so 
that  the  part  which  was  under  the  body  may  be 
placed  at  the  head  or  foot,'  sometimes  above  and 
sometimes  below ; and  successively  every  part  of  the 
mattrass  made  to  pass  to  those  places  where  the  com- 
pression is  greater:  you  may  even,  from  time  to  time, 
turn  it  inside  out  like  a stocking,  and  by  this  means 
produce  other  changes.  A mattrass  made  in  this 
manner  lasts  much  longer,  and  is  likewise  easier  to 
sleep  on  than  one  made  in  the  usual  way. 

TO  DESTROY  RATS. 

Take  a few  fresh  corks,  rasp  them  fine,  and  fry 
them  in  the  common  way  with  a little  butter  or  fat ; 
place  it,  while  warm,  at  the  points  where  rats  are 
plenty,  and,  if  possible,  where  they  may  eat  the  dose 
undisturbed  by  any  noise;  leave  no  water  within 
their  reach,  and  in  a few  days  not  a vestige  of  the 
creatures  will  be  seen.  The  abov.e  plan  is  more  safe 
than  poisoning  them. 


MISCELLANEOUS  RECEIPTS. 


429 


ANOTHER  METHOD. 

Take  a small  pine  stick,  and  slightly  fasten  six  or 
eight  fish-hooks  to  it,  the  points  all  one  way,  and  put 
the  stick  in  the  rat-holes,  so  that  when  they  run  into 
the  hole  they  will  rub  against  the  hooks,  which  will 
catch  into  the  skin,  and  with  a little  exertion  they 
clear  the  hooks  from  the  stick,  and  go  oft*  squealing 
with  the  hooks  fast  in  the  skin ; and  a few  rats,  so 
hooked,  will  give  warning  to  others,  and  they  will 
all  soon  disappear.  Try  it,  and  you  will  not  be 
disappointed. 

TO  PREVENT  FLEAS  INFESTING  ROOMS  OR  BEDS. 

Take  a few  branches  of  pennyroyal,  and  hang  it 
up  or  lay  it  on  the  bed,  or  carry  a few  sprigs  in  the 
pocket,  and  the  flea  will  never  make  its  appearance. 
This  simple  remedy  has  never  failed  of  the  desired 
eft*ect. 

A CURE  FOR  THE  RED  ANTS. 

Common  salt  is  a complete  barrier  to  the  approach 
of  the  red  ant.  Let  the  salt  be  so  placed,  that  they 
cannot  approach  the  place  from  which  you  wish  to 
exclude  them,  without  passing  over  it,  and  the  remedy 
is  complete. 

TO  DESTROY  FLIES. 

Half  a spoonful  of  ground  black  pepper,  one  tea- 
spoonful  of  brown  sugar,  one  tablespoonful  of  cream, 
mixed  well  together,  and  placed  on  a plate,  will 
attract  and  destroy  flies,  without  any  danger  of  poi- 
soning children. 


430 


MISCELLANEOUS  RECEIPTS. 


A SIMPLE  WAY  OF  PREVENTING  FLIES  FROM  SITTING 
ON  PICTURES,  OR  ANY  OTHER  FURNITURE. 

Let  a large  bunch  of  leeks  soak  for  five  or  six  daj^s 
in  a pailful  of  water,  and  wash  your  pictures,  or  any 
piece  of  furniture,  with  it.  The  fiies  will  never  come 
near  anything  so  washed. 

TO  DESTROY  ROACHES. 

Preserve  a moderate  quantity  of  pokeroot,  boil  it  in 
water  until  the  juice  is  extracted,  and  mingle  the 
liquor  with  good  molasses ; spread  the  liquor  in  plat- 
ters or  soup-plates  in  the  kitchen,  pantry,  closet, 
wash-house,  or  whatever  apartment  is  infested  by 
them,  and  the  enemy  will  be  found  slain  in  heaps  by 
the  following  morning. 

TO  CLEAN  FLINT  GLASS  BOTTLES,  DECANTERS,  ETC. 

Roll  up,  in  small  pieces,  some  white,  brown,  or 
blotting  paper;  then  wet  and  soap  the  same;  put 
them  into  the  vessel  to  be  cleaned,  with  a little  warm 
water ; shake  them  well  for  a few  minutes,  then  rinse 
with  clean  water,  and  it  will  be  as  bright  and  clear  as 
when  new  from  the  shops. 

TO  CLEAN  SILVER  AND  PLATED  WARE. 

Wash  it  first  in  warm  water,  to  take  ofi*  grease,  or 
any  kind  of  dirt;  then  wipe  it  dry  with  a soft  towel. 
Clean  with  whiting  and  sweet-oil,  or  prepared  chalk 
and  whiskey,  rubbed  on  with  fiannel.  Polish  with  a 
piece  of  soft  buckskin,  or  a soft  brushy  made  for  that 
purpose. 


MISCELLANEOUS  RECEIPTS.  431 

METHOD  FOR  CLEANING  FINE  BLOCK  TIN  DISH  COVERS, 
PATENT  PEWTER,  ETC. 

Where  the  polish  has  gone  ofl*  let  the  articles  be 
rubbed  over  the  outside  with  a little  sweet-oil  on  a 
piece  of  soft  linen  cloth ; then  clean  it  off  with  dry, 
pure  whiting,  (|uite  free  from  sand,  on  linen  cloths. 
The  inside  should  be  rubbed  with  rags  moistened  in 
wet  whiting,  but  without  a drop  of  oil.  Always 
wiping  these  articles  dry  when  brought  from  the 
table ; and  keeping  them  free  from  steam,  or  other 
dampness,  greatly  diminishes  the  trouble  of  cleaning 
them. 

TO  CLEAN  BRITANNIA  WARE. 

Mix  together  some  yellow  soap,  sweet-oil,  and 
enough  rum  or  whiskey  to  make  the  preparation  the 
consistency  of  thick  cream.  Dip  into  it  a soft  sponge, 
and  rub  it  evenly  and  quickly  on  the  article ; then 
wipe  it  off,  and  polish  with  a piece  of  silk  or  buckskin. 

ANOTHER  METHOD. 

Britannia  ware  should  be  first  rubbed  gently  with 
a woollen  cloth  and  sweet-oil ; then  washed  in  warm 
suds,  and  rubbed  with  soft  leather  and  whiting. 
Thus  treated,  it  will  retain  its  beauty  to  the  last. 

TO  REMOVE  MEDICINE  STAINS  FROM  SILVER. 

Silver  spoons  frequently  become  discolored  by  using 
them  in  taking  medicine.  These  stains,  even  that  of 
muriate  of  iron,  may  be  removed  by  rubbing  the  spoon 
with  sulphuric  acid,  and  afterwards  washing  it  off*  in 
soap-suds;  then  cleaning  the  spoon  in  the  usual 
manner. 


482  MISCELLANEOUS  RECEIPTS. 

A FINE  PLATE  MIXTURE. 

Take  one  pound  of  the  best  whiting,  rub  it  to  a fine 
powder,  and  sift  it.  Mix  together  four  ounces  of  spi- 
rits of  turpentine ; two  ounces  of  spirits  of  wine ; one 
ounce  of  spirits  of  camphor;  and  half  an  ounce  of 
hartshorn.  Then  add  the  whiting  gradually  to  the 
liquid,  stirring  in  a little  at  a time,  and  mixing  the 
whole  thoroughly  till  it  is  of  the  consistency  of  cream : 
put  it  into  a very  close  vessel,  and  cork  tightly,  tying 
down  a leather  over  the  cork.  To  use  the  mixture, 
pour  out  a sufficient  quantity,  and  with  a soft,  clean 
sponge  cover  the  silver  with  it,  so  as  to  give  it  a coat 
like  white-wash.  Set  it  aside  for  ten  minutes  or  more, 
till  the  paste  has  dried  into  a powder;  then  polish, 
first  with  a buckskin,  and  afterwards  with  a silk  hand- 
kerchief. It  will  be  found  convenient  to  keep  this 
mixture  always  ready  for  use,  as  it  makes  plate  look 
beautifully  new. 

CEMENT  FOR  MENDING  BROKEN  CHINA  OR  GLASSWARE. 

Mix  half  a pint  of  skimmed  milk  with  an  equal 
quantity  of  vinegar,  so  as  to  coagulate  the  milk.  Se- 
parate the  curd  from  the  whey,  and  mix  the  former 
with  the  whites  of  four  or  five  eggs,  after  beating 
them  up  well.  The  mixture  of  these  two  substances 
being  complete,  add  sifted  quicklime,  and  make  the 
whole  into  a thick  paste  of  the  consistence  of  putty. 
If  this  be  carefully  applied  to  broken  bodies,  or  to 
fissures  of  any  kind,  and  dried  properly,  it  resists  fire 
and  water. 


MISCELLANEOUS  RECEIPTS.  433 

ANOTHER  REMEDY. 

Pound  burned  oyster-shells,  sift  the  powder  through 
a very  fine  sieve,  and  grind  it  on  a painter’s  stone  till 
it  becomes  very  fine ; then  take  the  whites  of  several 
eggs,  according  to  the  quantity  of  powder,  beat  them 
well,  and  having  mixed  them  with  it,  form  the  whole 
into  a kind  of  paste  ; join  the  pieces  of  china  or  glass, 
press  them  together  for  seven  or  eight  minutes,  and 
the  united  parts  will  stand  heat  and  water,  and  will 
not  come  apart  if  they  should  fall  to  the  ground. 

CHINESE  METHOD  OF  MENDING  CHINA. 

Take  a piece  of  flint  glass,  beat  it  to  a fine  powder, 
and  grind  it  with  the  white  of  an  egg ; this  mixture 
joins  china  without  riveting,  so  that  no  art  can  break 
it  in  the  same  place.  The  composition  is  to  be  ground 
extremely  fine  on  a painter’s  stone. 

HOW  TO  GET  A TIGHT  RING  OFF  A FINGER. 

Thread  a needle,  flat  in  the  eye,  with  a strong 
thread,  pass  the  head  of  the  needle,  with  care,  under 
the  ring,  and  pull  the  thread  through  a few  inches 
towards  the  hand ; wrap  the  long  end  of  the  thread 
tightly  round  the  finger,  regularly  all  down  to  the 
nail,  to  reduce  its  size.  Then  lay  hold  of  the  short 
end  and  unwind  it.  The  thread  passing  against  the 
ring,  will  gradually  remove  it  from  the  finger.  This 
never- failing  method  will  remove  the  tightest  ring 
without  difficulty,  however  much  swollen  the  finger 
may  be. 

37 


434 


MISCELLANEOUS  RECEIPTS. 


TO  EXTRACT  A GLASS  STOPPER. 

Take  a large  strip  of  wool ; pass  it  once  around  the 
neck  of  the  bottle ; attach  one  end  of  this  to  a board, 
or  some  fixed  object;  hold  the  other,  and  then  seesaw 
the  bottle  along  it.  The  friction  will  soon  heat  the 
neck  of  the  bottle,  and  by  the  heat  the  neck  will 
expand  sufficiently  to  allow  of  the  stopper  being  ex- 
tracted. 


TO  REMOVE  PANES  OF  GLASS. 

Put  soft  soap  on  the  putty  for  a few  hours,  and  it 
becomes  as  soft  as  if  just  put  on,  though  the  putty 
had  become  as  hard  as  a stone. 

TO  MAKE  PASTE. 

Putting  acetate  or  sugar  of  lead  into  it,  instead  of 
the  old  way  of  mixing  it  with  alum,  keeps  it  free  from 
mold,  clear,  and  quite  moist  for  months  together. 

TO  CLEAN  PAINT  THAT  IS  NOT  VARNISHED. 

Put  upon  a plate  some  of  the  best  whiting;  have 
ready  some  clear,  warm  water,  and  a piece  of  flannel, 
which  dip  into  the  water,  and  squeeze  nearly  dry ; 
then  take  as  much  whiting  as  will  adhere  to  it ; apply 
it  to  the  paint,  when  a little  rubbing  will  instantly 
remove  any  dirt  or  grease.  Wash  well  oif  with  water, 
and  rub  it  dry  with  a soft  cloth.  Paint  thus  cleansed 
looks  equal  to  new,  and  without  doing  the  least  injury 
to  the  most  delicate  color.  It  will  preserve  the  paint 
much  longer  than  if  cleaned  with  soap,  and  it  does 
not  require  more  than  half  the  time  usually  occupied 
in  cleaning. 


MISCELLANEOUS  RECEIPTS. 


435 


A WASH  TO  CLEAN  PICTURES. 

Make  a ley  with  clear  water  and  wood-ashes ; in 
this  dip  a sponge,  and  rub  the  picture  over,  and  it 
cleanses  it  perfectly.  The  same  may  be  done  with 
chamber-ley  alone,  or  with  white  wine. 

TO  REVIVE  OLD  WRITINGS,  WHICH  ARE  ALMOST  DEFACED. 

Boil  gall-nuts  into  wine ; steep  a sponge  into  that 
liquor;  then  pass  it  on  the  lines  of  the  old  wTiting, 
and  all  the  letters  which  were  almost  undecipherable 
will  appear  as  fresh  as  when  newly  done. 

TO  PREVENT  MOLDING  IN  BOOKS,  INK,  PASTE,  AND 
LEATHER. 

Collectors  of  books  wdll  not  be  sorry  to  learn  that  a 
few  drops  of  oil  of  lavender  will  insure  their  libraries 
from  this  pest.  A single  drop  of  the  same  oil  will 
prevent  a pint  of  ink  from  molding  any  length  of 
time.  Paste  may  be  kept  from  mold  entirely  by  its 
addition ; and  leather  is  also  effectually  secured  from 
injury  by  the  same  agenc3^ 

TO  CLEAN  KNIVES  AND  FORKS. 

Procure  a smooth  board,  cover  it  with  leather ; melt 
a sufficient  quantity  of  mutton  suet,  and  put  it  hot 
upon  the  leather  with  a piece  of  flannel.  Then  take 
two  pieces  of  soft  Bath  brick,  and  rub  them  one 
against  the  other  over  the  leather  till  it  is  covered 
with  the  powder,  which  rub  in  until  no  grease  comes 
through  when  a knife  is  passed  over  the  leather, 
which  may  be  easily  known  by  the  knife’s  keeping 
its  polish. 


436 


MISCELLANEOUS  RECEIPTS. 

TO  KEEP  UP  SASH  WINDOWS. 

This  is  performed  by  means  of  cork,  in  the  simplest 
manner,  and  with  scarce!}"  any  expense.  Bore  three 
or  four  holes  in  the  sides  of  the  sash,  into  which  in- 
sert common  bottle-corks,  projecting  about  the  six- 
teenth part  of  an  inch.  These  will  press  against  the 
frames,  along  the  usual  grooves,  and  by  their  elas- 
ticity support  the  sash  at  any  height  which  may  be 
required. 


COMPOSITION  FOR  RAZORS. 

Common  candle-snuff,  clear  of  grit,  spread  on  a 
razor-strop,  produces  the  best  edge,  in  the  shortest 
time,  of  an}"thing  ever  tried.  The  coat  should  be 
spread  w"ith  a knife,  not  too  thick,  and  will  last  se- 
veral months ; first  rub  the  strap  with  a little  clean 
tallow. 

WOOD  POLISHING. 

The  Persians  have  introduced  an  entirely  new"  mode 
of  polishing,  w^hich  is  to  w"ood  precisely  what  plating 
is  to  metal.  Water  may  be  spilled  on  it  without  stain- 
ing, and  it  resists  scratching  the  same  as  marble.  The 
receipt  is  as  follows : — 

To  one  pint  of  spirits  of  wine,  add  half  an  ounce 
« of  gum  shellac,  and  half  an  ounce  of  gum  sandrick, 
placing  it  over  a gentle  heat,  and  frequently  agitating 
it  until  the  gums  are  dissolved,  when  it  is  fit  for  use. 

Make  a roller  of  list,  put  a little  of  the  polish  upon 
it,  and  cover  that  with  a soft  linen  rag,  which  must 
be  slightly  touched  with  cold-drawn  linseed-oil.  Pub 
them  in  the  wmod,  in  a circular  direction,  not  cover- 
ing too  large  a space  at  a time,  till  the  pores  are  suffi- 


MISCELLANEOUS  RECEIPTS. 


437 


ciently  filled  up.  After  this,  rub  in  the  same  manner 
spirits  of  wine  with  a small  portion  of  the  polish 
added  to  it,  and  a most  brilliant  polish  will  be  pro- 
duced. If  the  outside  has  been  previously  polished 
with  wax,  it  will  be  necessary  to  clean  it  off  with 
glass  paper. 


POLISH  FOR  DINING  TABLES. 

Rub  them  with  cold-drawn  linseed-oil,  thus: — Put 
a little  in  the  middle  of  a table,  and  then  with  a piece 
of  linen  (never  use  woollen)  cloth,  rub  it  well  all  over 
the  table ; then  take  another  piece  of  linen,  and  rub 
it  for  ten  minutes ; then  rub  it  quite  dry  with  another 
cloth.  This  must  be  done  every  day  for  several 
months,  when  you  will  find  your  mahogany  acquire  a 
permanent  and  beautiful  lustre,  unattainable  by  any 
other  means,  and  equal  to  the  finest  French  polish; 
and  if  the  table  is  covered  with  the  table-cloth  only, 
the  hottest  dishes  will  make  no  impression  upoti  it. 
When  once  this  polish  is  produced,  it  will  only  require 
dry  rubbing,  with  a linen  cloth,  for  about  ten  minutes, 
twice  in  a week,  to  preserve  it  in  the  highest  per- 
fection. 

COMPOSITION  FOR  MAKING  COMMON  WOOD  RESEMBLE 
MAHOGANY. 

-This  will  make  any  species  of  wood,  of  a close 
grain,  so  nearly  to  resemble  mahogany  in  the  nature, 
density,  and  polish,  that  the  most  accurate  judges  are 
incapable  of  distinguishing  between  this  happy  imi- 
tation and  the  native  produce.  The  first  operation, 
as  now  practised  in  France,  is  to  plane  the  surface, 
so  as  to  render  it  perfectly  smooth ; the  wood  is  then 
to  be  rubbed  with  diluted  nitrous  acid,  which  pre- 
37* 


438 


MISCELLANEOUS  RECEIPTS. 


pares  it  for  the  materials  subsequently  to  be  applied. 
Afterward  one  ounce  and  a half  of  dragon’s  blood, 
dissolved  in  a pint  of  spirits  of  wine,  and  one-third  of 
that  quantity  of  carbonate  of  soda,  are  to  be  mixed 
together  and  filtered,  and  the  liquid  in  this  state  is  to 
be  rubbed,  or  rather  laid  upon  the  wood  with  a soft 
brush.  This  process  is  repeated,  with  very  little 
alteration ; and  in  a short  interval  afterward  the  wood 
possesses  the  external  appearance  of  mahogany;  when 
this  application  has  been  properly  made,  the  surface 
will  I'esemble  an  artificial  mirror:  but  if  the  polish 
become  less  brilliant,  by  rubbing  it  with  a little  cold- 
drawn  linseed-oil,  the  wood  will  be  restored  to  its 
former  brilliancy. 

USEFUL  COMPOSITION. 

To  prevent  friction,  and  facilitate  the  running  of 
machinery,  the  best  thing  in  use  is  said  to  be  grease, 
eight  parts,  to  two  parts  of  black-lead,  intimately 
mixed. 

TO  PREVENT  THE  SMOKING  OF  A LAMP. 

Soak  the  wick  in  strong  vinegar,  and  dry  it  well 
before  you  use  it;  it  will  then  burn  well,  and  give 
much  satisfaction  for  the  trifling  trouble  in  prepar- 
ing it. 

SMOKY  CHIMNEYS. 

It  has  been  clearly  demonstrated  by  science  and 
practical  experiments  that  this  great  drawback  upon 
domestic  comfort  is  remedied  by  a simple  process, 
viz.,  a slight,  but  continued  enlargement,  commencing 
at  the  bottom  of  the  flue,  and  extending  to  the  top. 
This  is  sure  to  produce  a draught,  and  it  is  presumed 


MISCELLANEOUS  RECEIPTS. 


439 


that  in  most  instances  of  defective  chimneys,  inatten- 
tion to  this  simple  rule,  in  the  original  construction 
would  be  found  to  be  the  cause  of  the  evil. 

TO  PREVENT  SOOT  FROM  ACCUMULATING  IN  CHIMNEYS. 

Instead  of  plastering  the  inside  of  chimneys  in  the 
usual  way,  take  mortar  made  with  one  peck  of  salt  to 
each  bushel  of  lime,  adding  as  much  sand  and  lime 
as  will  render  it  fit  to  work,  and  then  lay  on  a thick 
coat.  If  the  chimney  has  no  offsets  for  the  soot  to 
lodge  on,  it  will  continue  perfectl}^  clear  and  free  from 
all  danger  of  taking  fire. 

COMPOSITION  TO  DEFEND  THE  ROOF  OF  A HOUSE  FROM 
THE  WEATHER  AND  FIRE. 

Take  one  measure  of  fine  sand,  two  measures  of 
wood-ashes  well  sifted,  three  of  slackened  lime  ground 
up  with  oil;  lay  this  on  with  a painter’s  brush  — first 
coat  thin,  and  second  thick.  This  mixture  adheres 
so  strongly  to  a board  that  it  resists  an  iron  tool,  and 
the  operation  of  fire. 

COMPOSITION  FOR  PRESERVING  FARMERS’  UTENSILS. 

Put  three-fourths  of  a pound  of  resin  into  an  iron 
kettle,  with  three  gallons  of  train-oil,  and  three  or 
four  rolls  of  brimstone ; when  they  are  melted  and 
become  thin,  add  as  much  Spanish  brown,  or  any 
other  color  you  choose,  ground  up  in  oil  in  the  usual 
waj^,  as  will  give  the  color  you  desire ; then  lay  on  a 
thin  coat  with  a brush,  and  when  dry  lay  on  another. 
This  will  preserve  barrows,  plows,  carts,  wagons, 
yokes,  gate-posts,  weather-boards,  shingles,  &c.,  many 
years  from  the  efiects  of  the  weather. 


440 


MISCELLANEOUS  RECEIPTS. 


COMPOSITION  FOR  PRESERVING  HARNESS. 

The  following  is  a method  of  preserving  leather, 
harness,  and  traces,  engine  hose,  boots,  and  shoes, 
cording,  cart  and  wagon  covers,  stack  cloths,  &c.,  in 
the  most  efiectual  manner:  — Take  of  neatsfoot-oil  one 
quart ; beeswax,  cut  small,  one  ounce;  oil  of  tar  half  a 
pound  ; and  after  simmering  the  neatsfoot-oil  and  wax 
a little  in  a pipkin,  the  oil  of  tar  must  be  added  ; when, 
after  a gentle  simmering  again  for  a few  minutes,  stir- 
ring it  the  whole  time  with  a stick,  the  mixture  will 
be  finished,  though  an  ounce  of  naphtha  added  would 
be  a considerable  improvement.  It  is  used  precisely 
as  oil  would  be  applied,  and  where  it  may  be  required 
to  soften  old  and  hardened  leather,  a sponging  with 
hot  water  first,  is  advisable,  and  the  liquid  should  be 
driven  in  before  the  fire.  Leather,  or  cordage,  dressed 
with  this  liquid,  never  rots,  hardens,  nor  grows 
moldy. 

AVhen  it  is  desirable  to  render  leather  water-proof, 
the  ounce  of  naphtha  proposed  to  be  added  should 
have  a drachm  of  India-rubber  dissolved  in  it. 
Naphtha  is  highly  inflammable,  and  therefore  should 
be  kept  from  the  fire  and  candle,  and  added  after  the 
mixture  is  taken  from  the  fire. 

COMPOSITION  FOR  PRESERVING  BOOTS  AND  SHOES. 

The  receipt  is  as  follows,  and  is  to  be  used  for  the 
‘‘uppers”  only:  — One  half-pint  neat’s-foot  oil,  one 
ounce  beeswax,  one  ounce  spirits  turpentine,  one 
ounce  tar,  one  half-ounce  Burgundy  pitch,  to  be 
slowly  melted  together,  and  well  incorporated  by  stir- 
ring, taking  care  not  to  set  the  mass  on  fire,  as  the 


MISCELLANEOUS  RECEIPTS. 


441 


articles  are  all  highly  inflammable.  The  boots  being 
damp,  the  composition  is  to  be  spread  on  with  a 
small  brush,  taking  care  to  cover  the  seams  well,  and 
then  be  allowed  to  dry  ; the  application  to  be  renewed 
until  the  leather  is  saturated. 

For  the  soles,  tar  alone  is  the  best  application,  to 
be  put  on  while  hot,  the  boots  also  having  been  by 
the  fire,  so  that  the  soles  are  quite  warm ; if  there  is 
no  grease,  or  other  foreign  matter,  on  the  soles,  three 
or  four,  or  sometimes  more,  coats  will  sink  into  the 
leather ; it  must  also  be  used  until  the  soles  are  com- 
pletely saturated.  The  trouble  of  preparing  boots 
after  the  above  directions  is  very  trifling;  and  any 
one  once  having  tried  it,  and  experienced  the  comfort 
of  being  all  day  in  the  snow  and  slush,  without  having 
wet  feet,  will  never  fail  to  continue  the  use  of  it. 


COMPOSITION  TO  RENDER  SHOES  WATER-TIGHT 

One  pint  of  drying  oil,  two  ounces  of  yellow  wax, 
two  ounces  of  turpentine,  half  an  ounce  Burgundy 
pitch,  melted  carefully  over  a slow  fire.  If  new 
shoes  are  rubbed  carefully  with  this  mixture,  either 
in  the  sunshine  or  at  some  distance  from  the  Are,  with 
a sponge  or  soft  brush,  and  the  operation  is  repeated 
as  often  as  they  become  dry,  till  the  leather  is  fully 
saturated,  they  will  be  impervious  to  the  wet,  and  will 
wear  much  longer,  as  well  as  acquire  a softness 
and  pliability  that  will  prevent  the  leather  from 
shrivelling. 

Shoes  or  boots  prepared  as  above  ought  not  to 
be  worn  until  perfectly  dry  and  elastic,  otherwise 
their  durability  would  rather  be  prevented  than  in- 
creased. 


442 


MISCELLANEOUS  RECEIPTS. 


BLACKING, 

Which,  when  on  the  boots  or  shoes,  can  be  rubbed 
with  a cambric  handkerchief,  without  soiling  it  in  the 
least,  and  will  assume  the  same  lustre,  after  being 
plunged  in  water,  as  before  : — 

Quarter  of  a pound  of  ivory-black,  one  ounce  of 
sweet-oil,  one  ounce  spirits  of  lavender,  one  ounce  oil 
of  vitriol,  two  ounces  sugar-candy,  three  pints  best 
vinegar,  or  stale  beer,  and  juice  of  two  lemons. 

The  ivory-black  and  sweet-oil  are  to  be  well  mixed 
in  a mortar,  the  sugar-candy  to  be  pounded,  the 
vitriol  to  be  put  in  a glass  of  water,  and  allowed  to 
stand  till  cold.  The  spirits  of  lavender  and  oil  of 
vitriol  are  not  to  be  put  in  until  all  the  other  ingre- 
dients have  been  well  mixed. 


ANOTHER. 

The  following  are  said  to  be  the  materials  of  which 
Day  & Martin’s  blacking  is  made : — 

To  one  pound  of  ivory-black,  in  which  has  been 
mixed  half  an  ounce  of  oil  of  vitriol  and  one  ounce 
of  sweet-oil,  add  one  pound  of  pulverized  loaf-sugar. 
Mix  the  whole  with  a gallon  of  vinegar,  and  let  it 
stand  three  days,  when  it  is  fit  for  use. 

It  should  be  stirred  often,  and  kept  from  the  air  to 
prevent  evaporation.  The  cost  of  a gallon  of  this 
blacking  is  seventy-five  cents,  and  is  retailed  at  the 
rtores  at  the  rate  of  four  dollars. 


MISCELLANEOUS  RECEIPTS. 


443 


JAPAN  COPAL  VARNISH. 

One  ounce  gum-copal,  one  ounce  gum  Arabic, 
one  ounce  gum  tragacanth,  four  ounces  gum  shel- 
lac, and  one-quarter  of  an  ounce  of  gum  myrrh ; 
pound  it  fine,  and  put  it  in  a quart  of  alcohol.  Let 
it  stand  for  half  an  hour ; after  that,  the  composition 
is  fit  for  use. 

For  coloring  red,  one-quarter  of  an  ounce  of  San- 
ders yellow,  one-quarter  of  a pound  of  turmeric. 
To  color  black,  one-quarter  of  an  ounce  of  lamp-black. 

Wood  may  be  made  any  color,  and  when  dry,  this 
varnish  will  give  it  the  gloss. 

The  best  material  for  black  color  is  the  oil  varnish, 
which  may  be  obtained  at  any  drug-store.  To  pre- 
pare the  work  for  varnishing,  oil  it  completely  with 
linseed-oil,  put  on  with  a sponge. 

How  to  apply  the  Varnish. — Absorb  with  a sponge 
a sufi3.cient  quantity  to  varnish  the  piece  of  work 
which  is  to  be  finished  (three  or  four  tablespoonsful 
is  sufficient  for  a sideboard) ; over  the  sponge  yot. 
must  put  a cotton  or  linen  cloth ; then  apply  to  the 
cloth  a little  linseed-oil,  which  may  be  frequently  re- 
peated while  varnishing.  The  varnish  dries  as  it  is 
applied  to  the  wood,  and  at  the  same  time  gives  the 
tint  or  shade  required,  if  the  coloring  material  is 
mixed  with  it. 

The  varnish  may  be  mixed  with  the  coloring  mate- 
rial, and  the  varnish  and  coloring  all  done  at  the 
same  time,  or  the  coloring  may  be  given  first ; after 
which  the  varnish  may  be  applied.  If  the  varnishing 
and  coloring  are  to  be  performed  at  the  same  time,  a 
sufficient  quantity  of  varnish  and  coloring  matter 
must  be  mixed  together  to  varnish  the  work  to  be 


444 


MISCELLANEOUS  RECEIPTS. 


finished.  If,  however,  it  is  desirable  to  varnish  and 
color  separately,  the  color  should  be  laid  on  first, 
and  when  dry  the  varnish  may  be  laid  on  as  above 
directed. 

TO  MAKE  JAPANESE  CEMENT,  OR  RICE  GLUE. 

This  cement  is  made  by  mixing  rice-flour  inti- 
mately with  cold  water,  and  then  gently  boiling  it. 
It  is  beautifully  white,  and  dries  almost  transparent. 
Papers  pasted  together  by  means  of  this  cement  will 
sooner  separate  in  their  own  substance  than  at  the 
joining,  which  makes  it  extremely  useful  in  the  pre- 
paration of  curious  paper  articles,  as  tea-trays,  ladies’ 
dressing-boxes,  and  other  articles  which  require  layers 
of  paper  to  be  cemented  together.  It  is,  in  every 
respect,  preferable  to  common  paste  made  with  wheat 
flour,  for  almost  every  purpose  to  which  that  article 
is  usually  applied.  It  answers,  in  particular,  for 
pasting  into  books  the  copies  of  writings  taken  off  by 
copying-machines,  or  insized  silver  paper.  With  this 
composition,  made  with  a comparatively  small  quan- 
tity of  water,  that  it  may  have  a consistence  similar  to 
that  of  plastic  clay,  models,  busts,  stays,  and  the  like, 
may  be  formed  when  dry.  The  articles  made  of  it 
are  susceptible  of  a very  high  polish.  They  are  also 
very  durable. 

TO  MAKE  A BEAUTIFUL  AND  LASTING  WHITEWASH. 

Take  a quarter  of  a peck  of  unslacked  lime,  and 
pour  on  it  a kettle  of  boiling  water;  while  the  lime 
is  slacking,  add  half  a gallon  of  stale  chamber-ley; 
wflien  the  lime  is  perfectly  slacked,  dilute^  it  with 
water  to  the  proper  consistence,  and  add  to  this  mix- 
ture one-quarter  of  an  ounce  of  Prussian  blue.  This 


MISCELLANEOUS  RECEIPTS. 


445 


will  give  you  a beautiful  and  lasting  wash,  that  will 
neither  peel  off  nor  turn  yellow,  and  will  look  nearly 
as  well  as  white  paint.  By  increasing  the  quantity 
of  blue,  you  may  make  either  a pale  or  a dark  blue, 
as  best  suits  your  taste : or,  if  you  prefer  it,  by  add- 
ing yellow  or  red  ochre,  you  may  impart  either  of 
tliese  tints  to  your  wash. 

TO  MAKE  A BRILLIANT  STUCCO  WHITEWASH  FOR  BUILD- 
INGS, INSIDE  OR  OUT. 

Add  one-quarter  of  a pound  of  whiting,  or  burned 
alum  pulverized ; one  pound  of  loaf-sugar ; three 
quarts  of  rice-flour,  made  into  a thin  and  well-boiled 
paste;  one  pound  of  the  cleanest  glue,  dissolved  in 
the  same  way  as  by  cabinet-makers.  This  mixture 
may  be  put  on  cold  wdthin  doors,  but  hot  outside. 
This  preparation  will  be  as  brilliant  as  plaster  of 
Paris,  and  retain  its  brilliancy  for  many  years. 

TO  MAKE  A CHEAP  PAINT,  OR  WHITEWASH. 

Take  two  quarts  of  skimmed-milk,  two  ounces  of 
fresh  slacked  lime,  and  flve  pounds  of  whiting.  Put 
the  lime  into  a stone  vessel,  pour  upon  it  a suflScient 
quantity  of  milk  to  make  a mixture  resembling  cream ; 
then  add  the  remainder  of  the  milk.  When  this  is 
done,  crumble  and  spread  the  whiting  on  the  surface 
of  the  fluid,  in  which  it  will  gradually  sink.  It  must, 
after  all  the  whiting  has  been  precipitated,  be  well 
stirred,  or  ground  as  you  would  other  paint,  when  it 
will  be  fit  for  use.  By  the  addition  of  any  coloring 
matter,  you  may  make  it  to  suit  j^our  fancy.  It 
should  be  put  on  with  a paint-brush,  and  when  dry  a 
second  coat  should  be  given.  The  quantity  above 
mentioned  is  suflGicient  for  twenty-seven  yards. 

38 


446 


MISCELLANEOUS  RECEIPTS. 


ANOTHER. 

Take  one  bushel  of  lime,  and  slack  it  with  cold 
water;  when  well  slacked,  add  to  it  twenty  pounds 
of  Spanish  whiting,  seventeen  pounds  of  salt,  and 
twelve  pounds  of  sugar.  Strain  this  mixture  through 
a wire  sieve,  and  it  will  be  fit  for  use  after  reducing 
it  with  cold  water.  This  is  intended  for  the  outside 
of  a building,  where  it  is  exposed  to  all  weather.  In 
order  to  give  a good  color,  three  coats  are  necessary 
on  brick,  and  two  on  wood.  It  may  be  laid  on  with 
a wliitewash  brush.  Each  coat  must  have  a sufiicient 
time  to  dry  before  the  next  is  applied. 

For  painting  inside  walls,  take  one  bushel  of  un- 
slacked lime,  three  pounds  of  sugar,  five  pounds  of 
salt ; prepare  as  above,  and  apply  with  a brush.  It 
is  well  calculated  to  preserve  brick  walls ; and  is  far 
preferable  to  oil  paint.  This  paint  will  preserve 
rough  boards  longer  than  dressing  them,  and  cover- 
ing them  with  oil  paint.  You  can  make  any  color 
you  please.  For  straw  color,  use  yellow  ochre  in- 
stead of  whiting;  for  lemon  color,  ochre  and  chrome 
yellow ; for  lead  and  slate  color,  lampblack ; for  blue, 
indigo ; for  green,  chrome  green.  These  difterent 
kinds  of  paints  will  not  cost  one-fourth  as  much  as  oil 
paints,  including  the  putting  on. 

A CHEAP  WHITE  PAINT. 

One  pound  of  unslacked  lime,  one  pound  of  Spanish 
whiting,  one  gallon  of  sweet  milk,  one  gallon  of  fiax- 
seed  oil,  one  tablespoonful  of  lime ; pour  on  the  lime 
sufficient  water  to  slack  it,  and  while  the  lime  is 
slacking,  pour  in  the  oil ; add  the  whiting  and  salt, 
and  then  pour  on  the  milk,  and  stir  it  w^ell. 


MISCELLANEOUS  RECEIPTS. 


447 


A CHEAP  GREEN  PAINT. 

Take  four  pounds  of  Roman  vitriol,  and  pour  upon 
it  a tea-kettleful  of  boiling  water.  When  the  vitriol 
is  dissolved,  add  two  pounds  of  pearlash,  and  stir  the 
mixture  well  with  a stick  until  the  eftervescence 
ceases ; then  add  a quarter  of  a pound  of  pulverized 
yellow  arsenic,  and  stir  the  whole  together.  Lay  it 
on  with  a paint-brush,  and  if  the  wall  has  not  been 
painted,  two  or  three  coats  will  be  necessary.  If  a 
pea-green  be  required,  put  on  less ; and  if  an  apple- 
green,  more  of  the  yellow  arsenic. 

The  cost  of  this  paint  is  less  than  one-fourth  of  oil 
color,  and  the  beauty  far  superior. 

PERMANENT  INK  FOR  MARKING  LINEN. 

This  useful  ink  is  composed  of  nitrate  of  silver  (lu- 
nar caustic),  and  tincture  or  infusion  of  galls,  in  the 
proportions  of  one  drachm  of  the  former,  in  a dry 
state,  to  two  drachms  of  the  latter.  The  linen  or  cot- 
ton must  be  first  soaked  in  the  following  liquid,  viz : 
salt  of  tartar,  one  ounce,  dissolved  in  one  ounce  and 
a half  of  water;  and  must  be  perfectly  dry  before  any 
attempt  is  made  to  write  upon  it. 

MARKING  OR  DURABLE  INK. 

Take  six  cents’  worth  of  lunar  caustic,  and  having 
put  it  into  an  ounce  vial  full  of  vinegar,  cork  it  tight 
and  hang  it  in  the  sun.  In  a couple  of  daj^s  it  will 
be  lit  for  use.  To  make  the  preparation  for  the 
above,  take  a lump  of  pearlash  of  the  size  of  a chest- 
nut, and  dissolve  it  in  a gill  of  rain-water.  The  part 
of  the  muslin  or  linen  to  be  written  upon,  is  to  be 


448 


MISCELLANEOUS  RECEIPTS. 


wet  with  the  preparation,  and  dried  and  glazed  with 
a warm  flat-iron : immediately  after  which,  it  is 
ready  for  marking. 

TO  MAKE  BLACK  INK. 

In  three  pints  of  vinegar,  let  three  ounces  of  gall- 
nuts,  one  ounce  powdered  logwood,  and  one  ounce 
green  vitriol,  he  steeped  half  an  hour ; then  add  one 
half-ounce  gum  Arabic,  and  when  the  gum  is  dis- 
solved, pass  the  whole  mixture  through  a hair  sieve. 

IMPROVED  COMPOSITION  OF  BLACK  WRITING  INK. 

Take  a gallon  of  soft  water,  and  boil  in  it  one 
pound  of  chips  of  logwood  for  about  half  an  hour ; 
then  take  the  decoction  from  the  fire,  and  pour  it 
from  oflf  the  chips,  while  boiling  hot,  on  a pound  of 
the  best  Aleppo  galls,  reduced  to  a fine  powder,  and 
two  ounces  of  pomegranate  peels.  After  having 
stirred  them  well  together  with  a wooden  spoon,  or 
ladle,  for  some  time,  place  them  in  the  sunshine  in 
summer,  or  within  the  warmth  of  the  fire,  if  in  win- 
ter, for  three  or  four  daj^s,  stirring  the  mixture  as 
often  as  may  be  convenient;  at  the  end  of  that  time, 
add  half  a pound  of  green  vitriol,  powdered,  and  let 
the  mixture  remain  four  or  five  days  more,  stirring  it 
frequently,  and  then  add  further  four  ounces  gum 
Arabic,  dissolved  in  a quart  of  boiling  water ; and 
after  giving  the  ink  some  time  to  settle,  strain  it  off 
from  the  dregs,  and  keep  it  well  stopped  for  use. 

If  the  ink  be  desired  to  shine  more,  the  proportion 
of  the  pomegranate  peel  must  be  increased. 

In  order  to  secure  this  ink  from  growing  moldy,  a 
quarter  of  a pint  of  spirits  of  wine  may  be  added ; 


MISCELLANEOUS  RECEIPTS. 


449 


but  to  prevent  its  containing  any  acid  which  may 
injure  the  ink,  a little  salt  of  tartar,  or  pear  lash, 
should  be  added  previously,  and  the  spirits  poured 
ofl*  from  it. 

FOR  MAKING  RED  INK. 

Infuse  four  ounces  of  ground  Brazil-wood  in  one 
quart  of  vinegar  for  three  days,  then  heat  it  to  the 
boiling  point,  and  keep  it  for  an  hour  at  that  tem- 
perature ; after  which,  it  must  be  filtrated.  While 
hot,  dissolve  in  it  one-third  of  an  ounce  of  gum 
Arabic,  and  the  same  quantity  of  sugar,  and  of  alum  ; 
allow  it  to  cool,  and  put  it  into  bottles  well  stopped. 
An  ink  of  a still  more  beautiful  shade  may  be  made 
with  a decoction  of  cochineal,  to  which  ammonia  is 
to  be  added. 

HOW  TO  PREPARE  PRINTER’S  INK. 

Take  one  pound  of  common  turpentine,  made  with 
juniper  and  linseed-oil.  Add  to  it  one  ounce  of  resin 
black,  which  is  the  smoke  of  it,  and  a sufficient 
quantity  of  oil  of  nuts. 

Set  this  composition  on  the  fire,  and  boil  it  to  a 
good  consistence.  In  the  summer  it  must  boil  a little 
more  than  in  winter,  for  in  the  summer  the  ink  must 
be  thicker,  because  the  heat  makes  it  more  fiuid. 

FOR  STOPPING  A LEAK  IN  A CASK. 

The  best  thing  for  stopping  a leak  in  a cask  is 
tvhiting  beaten  up  with  common  yellow  soap.  If  this 
mixture  be  well  rubbed  into  the  leak,  it  will  be  found 
to  stop  it  after  everything  else  has  failed. 

88* 


450 


MISCELLANEOUS  RECEIPTS. 


TO  PRESERVE  NAILS  FROM  RUSTING. 

Take  cut  nails,  and  heat  them  pretty  hot,  but  not 
red  hot,  in  a fire-shovel  over  the  fire,  and  then  drop 
them  into  a glazed  vessel  containing  train  oil.  They 
absorb  a good  deal  of  oil,  and  when  thus  prepared, 
never  become  rusty,  and  will  last  many  years.  Hinges 
and  screws  that  are  exposed  to  the  weather  would  be 
equally  benefited  by  such  a treatment.  The  preparaiton 
of  cut  or  wrought  nails  used  in  making  board  fences, 
or  in  any  place  where  there  is  considerable  exposure 
to  the  weather,  in  the  manner  recommended  above, 
would  be  a decided  improvement. 

GREASE  FOR  WHEEL  AXLES. 

i 

Thicken  half  a pint  of  melted  grease  with  black- 
lead  in  powder,  having  previously  thrown  in  and 
melted  a lump  of  beeswax  of  the  size  of  a small 
hickory-nut.  Apply  it  to  the  hubs  and  axles  before 
it  hardens.  In  warm  Aveather,  use  talloAV  instead  of 
soft  grease.  Black-lead  is  sometimes  gritty,  that  is, 
it  contains  sand,  and  such  should  be  rejected.  If  tar 
has  been  previously  applied  to  the  hubs  and  axles,  it 
ought  to  be  carefully  removed  before  the  composition 
is  applied ; and  until  the  pores  of  the  wood  become 
filled  with  the  composition,  it  may  escape  from  the 
boxes  in  that  way,  and  render  frequent  examinations 
for  the  first  few  weeks  necessary. 

BROWNING  STEEL  OR  IRON. 

After  a long  series  of  experiments,  Mr.Ettrich  has 
discovered,  and  made  known  in  a foreign  journal,  a 
process  of  procuring  a permanent  oxide,  and  then 
giving  it  a dark-browui  or  black  color.  The  iron  or 


MISCELLANEOUS  RECEIPTS. 


451 


steel  of  a rifle-barrel,  for  instance,  must  be  well 
smoothed  and  polished,  and  all  greasiness  removed 
by  chalk  before  browning  commences.  Then  mix 
one  part  of  nitric  acid  with  one  hundred  parts  of 
water,  and,  moistening  a rag  in  this,  apply  it  to  the 
barrel.  It  is  material  that  the  rag  should  only  be 
moistened,  for  if  instead  of  damping  the  iron,  the 
fluid  streams  over  it,  the  browning  will  be  imperfect 
and  irregular.  The  barrel,  after  being  wet,  should 
be  placed  in  a window  on  which  the  sun  shines,  for 
an  hour  or  more ; and  when  this  process  has  been 
twice  or  thrice  repeated,  the  superfluous  rust  must  be 
removed  by  a scratch-brush,  consisting  of  a quantity 
of  fine  wire  tied  up  into  a bundle.  This  process 
being  repeated  eight  or  ten  times,  the  barrel  will  have 
acquired  as  perfect  a brown  as  is  usually  given  by 
gunsmiths ; but  to  take  away  the  rusty  appearance  that 
remains  on  the  iron,  it  is  browned  or  blacked,  by 
dissolving  one  grain  of  nitrate  of  silver  in  five  hun- 
dred of  water,  and  applying  this  solution  in  the  same 
way  as  the  acid.  The  number  of  repetitions  of  nitrate 
of  silver  water  will  depend  on  the  shade  of  blackness 
required,  but  from  one  to  five  will  be  suflicient : at 
each  wetting  with  the  nitrate,  the  barrel  should  be 
placed  in  the  sunshine,  to  insure  a dark  color.  The 
last  process  is  to  apply  the  scratch  freely,  though 
lightly,  and  then  polish  the  whole  down  by  beeswax. 
Mr.Ettrich  found  by  experiment,  after  becoming  ac- 
'quainted  with  the  process  used  by  the  trade,  that  his 
system  of  operation  produced  a much  finer  and  darker 
brown  than  could  be  given  by  theirs,  and  is  decidedly 
more  simple  and  easy  in  being  carried  into  eflfect. 


452 


MISCELLANEOUS  RECEIPTS. 


PIG  TROUGHS. 

Take  two  pieces  of  board  or  plank,  of  the  length 
that  you  wish  your  trough ; put  two  of  their  edges 
together  at  right  angles,  and  nail  them  strong; 
then  take  two  pieces,  something  longer  than  the 
trough  is  wide,  and  nail  upon  the  ends ; then  take 
some  clay  mortar  and  fill  up  the  chinks  to  prevent  its 
leaking,  and  it  is  done.  The  food  settles  down  in  the 
bottom  of  the  trough,  and  the  pig  will  lay  his  sharp 
under  jaw  into  it  completely,  while  the  long  ends 
prevent  its  being  upset  so  easily  as  the  old  kind. 
Anybody  who  can  saw  a board  off,  or  drive  a nail, 
can  make  one.  If  you  have  no  trough  for  your  pig, 
just  try  your  hand  at  making  one  on  this  plan. 

FENCE  POSTS. 

An  excellent  method  of  rendering  fence  posts  dura- 
ble in  the  ground,  consists,  1st.  In  peeling  the  posts, 
and  in  sawing  and  splitting  them,  if  too  large.  2d.  In 
sticking  them  up  under  cover,  at  least  one  entire  sum- 
mer; and,  3d.  In  coating  with  hot  tar  about  three 
feet  of  the  but-ends,  which  are  to  be  inserted  in  the 
ground;  after  w^hich  they  are  ready  for  use.  We 
have  no  doubt  that  the  advantages  of  this  mode  of  pre- 
paration will  more  than  remunerate  for  labor  and 
expense.  The  best  timber  is  obtained  from  trees 
which  have  stood  a year,  after  they  have  been  girdled 
and  peeled. 

FENCE  POSTS— ANOTHER. 

The  durability  of  posts,  used  in  making  fences,  is  a 
matter  of  great  importance  to  farmers,  and  will  con- 
tinue so  as  long  as  the  present  system  of  fencing  is 
continued.  We  are  informed  that  the  Shakers  of 


MISCELLANEOUS  RECEIPTS. 


458 


Union  Village  have  been  in  the  habit  of  making  oak 
posts  as  durable  as  locust,  by  a very  simple  and  easy  . 
process.  This  is  merely  to  bore  a hole  in  that  part 
of  the  post  which  will  be  jiist  at  the  surface  of  the 
earth,  with  such  a slope  as  will  carry  it  just  below 
the  surface,  and  fill  it  with  salt.  This,  it  is  said,  will 
preserve  the  timber  from  decaying  for  a long  time ; 
and,  from  the  knowledge  we  have  of  the  infiuence 
of  salt  in  preserving  ship-timber,  when  treated  in  a 
similar  manner,  we  have  no  doubt  of  its  being  an  ex- 
cellent method. 


Having  previously  levelled  the  corn,  in  the  house, 
so  that  it  will  be  of  equal  depth  throughout,  ascertain 
the  length,  depth,  and  breadth  of  the  bulk ; multiply 
these  dimensions  together,  and  their  products  b}^  four ; 
then  cut  off  one  figure  from  the  right  of  the  last  pro- 
duct: this  will  give  so  many  bushels,  and  decimal 
bushels  of  shelled  corn.  If  it  be  required  to  find  the 
quantity  of  corn  in  the  ears,  substitute  8 for  4,  and 
cut  off*  one  figure  as  before. 

Example,  — In  a bulk  of  corn  in  the  ears,  measur- 
ing twelve  feet  long,  eleven  feet  broad,  and  six  feet 
deep,  there  will  be  316  bushels,  and  eight-tenths  of 
a bushel  of  shelled  corn ; or  633  bushels  of  ears,  as 
follows : — 


MEASURING  CORN. 


12 

11 


12 

11 


132 

6 


132 

6 


792 

4 


792 

8 


Shell  corn,  316.8 


633.6  ears.. 


4f)4  MISCELLANEOUS  RECEIPTS. 

The  decimal  4 is  used  when  the  object  is  to  find 
the  quantity  in  shelled  corn,  because  that  decimal  is 
half  of  the  decimal,  and  it  requires  two  bushels  of  ears 
to  make  one  of  shelled  corn.  In  using  these  rules,  a 
half-bushel  should  be  added  for  every  hundred,  that 
amount  of  error  resulting  from  the  substitution  of  the 
decimals. 

TO  CALCULATE  INTEREST. 

A short  and  simple  method  of  calculating  interest 
at  six  per  cent,  per  annum. 

Rule.  T—  Multiply  the  principal  by  half  the  number 
of  months. 

Example.  — What  is  the  interest  of  forty  dollars  for 
twelve  months  ? 

$40  the  principal. 

6 half  the  number  of  months. 

$2.40  answer. 

Example.  — What  is  the  interest  of  forty  dollars  for 
seven  months  ? 

$40 

1.20 

20 

$1.40  answer. 

ANOTHER  METHOD  OF  COMPUTING  INTEREST. 

An  accurate  and  easy  way  to  calculate  interest  is  to 
multiply  the  sum  by  the  number  of  days;  that  pro- 
duct being  divided  by  6 will  give  the  interest  in  mills; 


MISCELLANEOUS  KECEIPTS. 


455 


then  strike  off  the  right-hand  figure,  and  the  remain- 
der will  be  in  cents. 

Example.  1250  dollars. 

80  days. 

Divide  by  6)100000 

Interest  at  6 per  cent,  for  80  days,  $16.66  J 

If  7 per  cent,  is  required,  add  one-sixth  more  to  the 
interest. 

When  the  amount  to  be  multiplied  has  a fraction, 

' it  is  usual  to  drop  it  if  under  50  cents,  or  count  it 
another  dollar  if  over. 

Each  whole  month  should  be  reckoned  as  30  days. 

TO  KILL  WASPS  OR  YELLOW  JACKETS. 

When  a wasp’s  nest  is  found,  take  about  half  a pint 
of  tar  in  a pitch  ladle,  and  run  part  of  it  into  a hole 
where  the  nest  is ; put  the  remainder  of  the  tar  round 
about  the  mouth  of  the  hole,  and  the  job  is  done.  All 
the  wasps  that  are  in  the  nest  are  caught  in  their  at- 
tempt to  come  out,  and  those  that  are  out  are  caught 
in  their  attempt  to  go  in,  so  that  none  escape.  If  the 
nest  should  be  in  a place  where  the  tar  will  soon  get 
dry,  it  may  perhaps  be  better  to  put  a little  more  tar 
round  the  hole  the  following  day,  as  in  general  there 
are  a great  many  of  them  which  are  out  all  night,  and 
when  the  tar  is  dry  it  will  not  catch  them.  It  is  not 
necessary  to  dig  out  the  nest,  and  the  tar  may  be  ap- 
plied at  any  time  of  the  day,  even  when  the  wasps 
are  most  busy. 

Should  the  wasps  build  their  nests  any  place  out 
of  the  ground,  they  might  easily  be  destroyed  by 
smoking  them  well  with  brimstone  after  night. 


456 


MISCELLANEOUS  RECEIPTS. 


IMPORTANT  DISCOVERY ; OR,  HOW  TO  ^ILL  CROWS  WITH 
NEW  ENGLAND  RUM. 

Soak  some  corn  in  a quantity  of  rum,  until  it  is 
saturated  therewith,  and  then  spread  it  in  a corn-field 
infested  with  crows.  The  crows  will  eat,  become 
stupefied,  and  then  may  be  easily  killed. 

TO  PREVENT  CROWS  FROM  PULLING  UP  CORN. 

Soak  seed-corn  in  a solution  of  Glauber  salts,  from 
twenty-four  to  forty-eight  hours  before  planting,  and 
no  living  animal,  with  the  sense  of  taste,  will  eat  it. 

SCARE-CROWS. 

The  best  scare-crows  w^e  have  ever  used,  were  bright 
sheets  of  tin  suspended  from  poles,  by  wires  ; the  poles 
of  sufl3.cient  height,  and  in  sufficient  numbers,  to  be 
seen  all  over  the  field.  Four  or  six,  if  judiciously 
placed,  will  effectually  answer  for  a field  of  fifty  acres. 
The  mode  of  fixing  them  is  this : cut  a pole  of  sufii- 
cient  height,  trim  off  all  the  limbs  but  the  upper  ones; 
to  the  end  of  this  limb  attach,  by  a strong  fiexible 
wire,  a sheet  of  tin,  and  plant  the  pole,  thus  provided, 
firmly  in  the  ground,  on  the  destined  spot.  The  limb 
left  at  the  top,  should  project  horizontally  far  enough 
to  allow  full  play  to  the  tin.  Thus  attached,  the 
slightest  breeze  gives  motion  to  the  tin,  and  conse- 
quently causes  a reflection  so  sudden  as  to  eflfectually 
frighten  oflF  the  crows,  or  other  birds  addicted  to  pick- 
ing up  the  corn. 

ESTIMATING  THE  WEIGHT  OF  CATTLE. 

In  a country  like  ours,  where  great  numbers  of  cat- 
tle are  annually  bought  and  sold,  under  circumstances 


MISCELLANEOUS  RECEIPTS.  457 

which  preclude  the  possibility  of  ascertaining  their 
weight  with  positive  accuracy,  it  must  be  desirable 
that  some  general  rules,  approximating  to  exactness, 
should  be  known,  in  order  to  prevent  mistake  on  the 
part  of  the  interested  individuals.  In  England,  two 
or  three  tables  have  been  constructed  by  different  in- 
dividuals, founded  on  the  length  and  girth  of  the 
animal,  at  certain  points,  and  based  on  a vast  number 
of  experiments,  most  carefully  made.  To  illustrate 
this  matter,  we  have  copied  from  an  English  work 
the  figure  and  tables,  as  follow^s : — 


Girth, 

Length. 

Renton's  Table. 

Cary's  Table, 

feet.  in. 

feet. 

in. 

stone. 

lb. 

stone,  lb 

5 0 

3 

6 

0 

21 

0 

4 

0 

24 

0 

0 

6 6 

3 

9 

27 

1 

0 

4 

0 

34 

4 

34 

7 

6 0 

4 

6 

38 

8 

38 

11 

5 

0 

43 

1 

0 

6 6 

6 

45 

9 

7 

4 

9 

48 

0 

48 

0 

7 0 

5 

6 

64 

6 

64 

7 

6 

0 

70 

5 

3 

8 0 

6 

6 

99 

8 

12 

* 

7 

0 

107 

5 

6 

39 


458 


MISCELLANEOUS  RECEIPTS. 


The  manner  of  taking  the  girth  and  length  of  an 
animal  is  as  follows  : — The  girth  is  taken  by  passing 
a line  just  behind  the  shoulder-blade,  and  under  the 
fore-legs  (see  line  on  the  figure) : this  gives  the  cir- 
cumference of  the  animal.  The  length  is  taken  along 
the  back,  from  the  foremost  corner  of  the  blade-bone 
of  the  shoulder,  in  a straight  line,  to  the  hindmost 
point  of  the  rump,  or  to  that  bone  of  the  tail  that 
plumbs  the  line  with  the  hinder  part  of  the  buttock. 
These  lines  are  then  measured  by  the  foot-rule,  and 
the  weight  can  readily  be  calculated  from  the  tables. 
Some  slight  difference  of  weight  maybe  traced  in  the 
tables,  and  also  in  another  one,  calculated  by  M.  Der- 
ment:  but  the  agreement  is  sufficiently  close  to  show 
that  no  material  error  can  exist.  The  tables,  accord- 
ing to  the  English  mode  of  reckoning,  are  calculated 
upon  the  stone  of  fourteen  pounds,  avoirdupois;  thus, 
if  the  girth  is  six  feet,  and  the  length  five  feet,  the 
weight  will  be  forty-three  stone,  one  pound,  or  six 
hundred  and  three  pounds.  Mr.  Renton,  in  his  ‘^Gra- 
zier’s Ready  Reckoner,”  states  that  for  a half-fattened 
ox,  one  stone  in  every  twenty  must  be  deducted ; and 
when  they  are  very  fat,  one-twentieth  may  be  added. 
No  tables  can,  however,  be  at  all  times  implicitly  re- 
lied upon,  as  there  are  many  circumstances  connected 
with  the  build  of  the  animal,  the  mode  of  fattening, 
&c.,  that  will  infiuence  the  measurement,  and  conse- 
quently the  weight.  As  a general  guide,  such  tables 
must  be  useful  to  the  farmer,  or  grazier,  for  whose 
use  they  are  of  course  principally  intended. 

TO  CURE  SHEEP-SKINS  WITH  THE  WOOL  ON. 

Take  a spoonful  of  alum,  and  two  of  saltpeter; 
pulverize  and  mix  well  together,  then  sprinkle  the 


MISCELLANEOUS  RECEIPTS. 


459 


powder  on  the  inside  of  the  skin,  and  lay  the  two  in- 
sides together,  leaving  the  wool  outside.  Then  fold 
up  the  whole  skin  as  tight  as  you  can,  and  hang  in  a 
dry  place.  In  two  or  three  days,  as  soon  as  dry,  take 
down,  and  scrape  with  a blunt  knife  till  clean  and 
supple ; this  completes  the  process,  and  makes  a most 
excellent  saddle-cover.  If,  when  you  kill  the  sheep, 
you  treat  the  skins  in  this  way,  you  can  get  more  for 
them  from  the  saddlers  than  you  can  for  the  wool  and 
skin  disposed  of  separately. 

Other  skins  which  you  desire  to  cure  with  the  fur 
or  hair  on,  may  be  treated  in  the  same  way. 

RECEIPTS  FOR  HOUSEKEEPERS. 

New  iron  should  be  very  gradually  heated  at  first. 
After  it  has  become  inured  to  the  heat,  it  is  not  as 
likely  to  crack. 

It  is  a good  plan  to  put  new  earthenware  into  cold 
water,  and  let  it  heat  gradually  until  it  boils,  then 
cool  again.  Brown  earthenware,  in  particular,  may 
be  toughened  in  this  way.  A handful  of  rye,  or 
wheat  bran,  thrown  in  while  it  is  boiling,  will  pre- 
serve the  glazing,  so  that  it  will  not  be  destroyed  by 
acid  or  salt. 

Clean  a brass  kettle,  before  using  it  for  cooking, 
with  salt  and  vinegar. 

The  oftener  carpets  are  shaken,  the  longer  they 
will  wear.  The  dirt  that  collects  under  them  grinds 
out  the  threads. 

If  you  wish  to  preserve  fine  teeth,  always  clean 
them  thoroughly  after  you  have  eaten  your  last  meal 
at  night. 


460 


MISCELLANEOUS  RECEIPTS. 


Do  not  wrap  knives  and  forks  in  woollens ; wrap 
them  in  good  strong  paper.  Steel  is  injured  by  lying 
in  woollens. 

Suet  keeps  good  all  the  year  round,  if  chopped  and 
packed  down  in  a stone  jar,  covered  with  molasses. 

Barley-straw  is  the  best  kind  for  beds.  Dry  corn- 
husks,  slit  in  shreds,  are  better  than  straw. 

Brass  and  irons  should  be  cleaned,  done  up  in  pa- 
pers, and  put  in  a dry  place  during  the  summer. 

When  molasses  is  used  for  cooking,  it  is  a great 
improvement  to  boil  and  skim  it  before  using.  It 
takes  out  the  unpleasant  raw  taste,  and  makes  it 
almost  as  good  as  sugar.  Where  molasses  is  used 
much  for  cooking,  it  is  well  to  prepare  one  or  two 
gallons  in  this  way  at  a time. 

Never  allow  ashes  to  be  taken  up  in  wood,  or  put 
into  wood.  Always  have  your  matches  and  lamp 
ready  for  use  in  case  of  sudden  alarm.  Have  impor- 
tant papers  together,  where  you  can  lay  your  hands 
on  them  at  once  in  case  of  fire. 

Use  hard  soap  to  wash  your  clothes,  and  soft  to 
wash  your  fioors.  Soft  soap  is  so  slippery  that  it 
wastes  a good  deal  in  washing  clothes. 

It  is  easy  to  have  a supply  of  horse-radish  all  win- 
ter. Have  a quantity  grated  while  the  root  is  in  per- 
fection, put  it  in  bottles,  fill  them  with  vinegar,  and 
keep  them  corked  tight. 

Woolen  goods  should  be  washed  in  very  hot  water, 
and  as  ^oon  as  the  article  is  cleansed,  immerse  it  in 
cold  water;  let  it  be  wrung,  and  hung  up  to  dry. 


MISCELLANEOUS  RECEIPTS. 


461 


IMPROVED  METHOD  OF  ROASTING  COFFEE. 

Coffee  should  be  roasted  but  a short  time  before  it 
is  required  for  use.  Attend  to  it  carefully  while  it  is 
roasting,  that  not  a single  grain  may  be  burned,  as  a 
little  neglect  in  this  respect  will  make  the  whole 
bitter.  Turn  it  about  frequently,  and  let  it  all  be 
well  browned,  but  not  black. 

TO  MAKE  GOOD  COFFEE  OUT  OF  RYE. 

The  rye  is  to  be  well  cleaned,  and  then  boiled  till 
soft ; but  care  is  to  be  taken  that  it  does  not  burst. 
It  is  afterward  to  be  dried  in  the  sun,  or  in  an  oven, 
and  then  burnt  like  coffee ; and,  when  ground,  it  is 
fit  for  use. 


39* 


1 


INDEX 


A CHEAP  green  Paint Page  447 

Rice  and  Meat  Soup 130 

white  Paint 446 

Acidulated  Raspberry  Syrup 255 

A Cure  for  the  Red  Ant 420 

Adds  Jar  Pickle 145 

A Dish  of  Maccaroni 160 

A fine  Hash  116 

Plate  Mixture 432 

A Friar’s  Omelet 230 

Age  of  Sheep 326 

A.  good  Steam  Boiler 274 

A la  daube  Beef. 115 

A Leg  of  Mutton,  with  Oysters 118 

Almond  Pudding 213 

American  Shampoo  Liquid 322 

An  agreeable  Beverage  for  a sick  per- 
son  252 

An  Antidote  for  Poison,  Onions 291 

A new  way  to  make  Candles 419 

An  excellent  Pill  for  Indigestion 297 

Animal  Life,  length  of 325 

An  infallible  Remedy  for  a Cold 298 

Another  cheap  Syrup 130 

method  of  Computing  Interest...  454 

making  good  Beer 261 

raising  Potatoes 62 

mode  of  preserving  Potates  for 

food 65 

way  to  cultivate  the  drape- vine...  69 

to  feed  Cows 275 

Antidote  for  Poison  by  Arsenic 291 

Ants,  a cure  for  Red 429 

A poor  Man’s  Soup 133 

A Portable  Ice-house 401 

Apricot  Jelly 236 

Apple  Butter 239 

Compote 232 

Custard  Pie 224 

dried 224 

green 224 

Dumplings,  baked 220 

boiled 220 

Jelly 239 

Molasses 238 

Orchards,  planting 81 

or  Gooseberry  Fool... 230 

Pie 226 

Pudding 216 

Water 253 


Apples 89 

dried 412 

preservation  of. 409 

A Receipt  for  making  superior  Bread.  163 

A Remedy  for  Arsenic 292 

Arrow-root 247 

Blanc  Mange 228 

Arsenic,  Antidote  for  poison  by 291 

a remedy  for 292 

Artichokes,  to  cook 155 

to  sow 19 

A short  way  to  make  old  Bread  new..  167 

A simple  method  of  making  Soap 417 

Remedy  for  a Cough 299 

way  of  preventing  Flies  from  sit- 
ting on  Pictures,  or  any  other 

Furniture 430 

A Spanish  Steak 112 

Asparagus  Soup 132 

to  cook 155 

to  sow 17 

Asthma,  cure  for  the 300 

A Styptic  which  will  stop  the  bleeding 

of  the  largest  vessels 286 

A successful  mode  of  keeping  Sweet 

Potatoes 63 

Attar  of  Roses 414 

A very  rich  Pudding,  of  prime  Fruit..  212 
A Wash  to  clean  Pictures 435 


Bacon,  to  cure,  said  to  be  equal  to 
the  Burlington  method  of  cur- 
ing Hams 99 

Baked  Apple  Dumplings 220 

Custard 219 

Indian  Pudding 206,  207 

rich 207 

or  roast  Pig 108 

Salmon,  in  slices 124 

Baldness,  Liquid  Compound  for  the 

cure  and  prevention  of 321 

Balm,  to  sow 33 

Bannocks 183 

Bathing 281 

Bath  Pudding 217 

Batter  Cakes 180,  181 

Pudding 214 

Bean,  Salad 146 

Beans,  Butter,  to  boil r 157 

(463) 


464 


INDEX. 


Eesns,  Snap,  Southern  mode  of  boil- 


ing them 157 

to  pickle 139,  141 

to  plant 22 

Eee,  cure  for  the  sting  of  a 287 

Beef,  a la  daube 115 

and  Pork 97 

Brisket  of. 114 

Essence  of. 248 

Fricandeau  of. 115 

Gravy  Soup 129 

Pott^ 114 

Bump  of. 112 

Soup 128,  129 

Tea 248 

Tomato 115 

to  preserve  tender  and  sweet 

throughout  the  year 102 

Beefsteak  Pie 222 

Bee-hive,  plan  of  a Kentucky 404-406 

Beer,  another  mode  of  making  good...  261 

Corn...... 264 

Ginger 262,  263 

Hop 260 

Persimmon 264 

Spruce 261 

Tar,  for  Consumption 262 

Bees,  hunting 407 

taking,  without  destroying  the 

hive 407 

Beeswax,  to  bleach 427 

Beets,  to  bake 156 

to  boil 157 

to  pickle 141 

to  sow 21 

Beverage,  an  agreeable,  for  a sick 

per.son 252 

Beverages 255 

Big  Head  in  Horses 352 

Biscuit  Butter.... 179 

excellent 178 

Jelly 251 

light 178 

Milk 178 

Naples 196 

Sponge 188 

Sugar 196  ’ 

Tea 178 

Bite  of  a Rattlesnake,  Cure  for...  287-290 

Viper,  Cure  for  the 287-290 

Bitten,  Frost 286 

Blackberry  Cordial 256 

Syrup 257 

Wine 256 

Blacking 442 

Black  or  green  Tea  Jelly 234 

Bladder,  Stone  or  Gravel  in 362 

Blanc  Mange. 227 

ArroAv-root 228 

Carrageen..., 229 

Quince.. 228 

Bleeding  at  the  Nose 286 

of  the  largest  vessels,  a Styptic 

which  will  stop  the 286 

Blind  Staggers 349 

Blisters 332 

Block-tin  Dish  Covers,  method  for 

cleaning 431 

Blood,  cleansing  and  purifying  the....  307 
to  stop... 285 


Boiled  Apple  Dumplings  220 

Indian  Pudding 208,  214 

Flour 251 

Rump  Steaks,  with  Onion  Gravy.  114 

Boiler,  a good  Steam 274 

Bonifiadas  or  Stickys 200 

Books,  to  prevent  molding  in 435 

Boots  and  Shoes,  Composition  for  pre- 
serving   440 

Borecole,  to  sow 23 

Boston  brown  Bread 168 

Botts,  Remedy  for 364,  365 

Bowel  Complaints,  Cure  for 306 

Brandy,  Raspberry 255 

Bran  Tea 253 


Bread,  a short  way  to  make  old  new..  167 
a Receipt  for  making  superior 163 


Boston  brown 168 

brown 167 

Cakes,  &c 163 

Corn 170,  171 


Egg 171 

Dyspepsia 168 

Egg... 164 

Fritters 183 

Indian  Sponge 171 

Jelly 251 

Judson’s  Com 170 

light  Corn 170 

Mrs.  Miller’s  Receipt  for  pre- 
mium  164 

Pudding 218 

Pumpkin 169 

Recipe  for  making  good 165 

Rice  family 169 

Sauce 150 

Soup,  light 250 

to  make  excellent,  without  yeast.  166 

to  make  Potato 168 

Turnip 169 

Yeast  for 165 

Brief  Hints  for.  Winter 391 

Brisket  of  Beef. 114 

stewed. 113 

Britannia  Ware,  to  clean 431 

Broccoli,  to  cook 159 


to  sow 24 

Broken  China,  Cement  for  mend- 
ing  432,  433 

Glassware,  Cement  for  mend- 
ing  432,  433 

Broken-winded  Horse 341,  342 

Broth,  Vegetable., .\ 249 

Brown  Bread 167 

Sugar  and  Soap  Poultice 321 

Browning  Steel  or  Iron 450 

Buckw  heat  Cakes 181 

Bugs,  to  drive  from  Vines 61 

Bunns 197 

Burden’s  excellent  Ointment,  Re- 
ceipt for  making 286 

Burns,  Remedy  for 294 

Bntter,  Apple 2.39 

Beans,  to  boil 157 

Bi.scuit 179 

Drawn 150 


making 276 

packing 279 

patent 277 

salting 277 


INDEX 


465 


Cabbage,  Early,  to  sow 26 

from  cuttings,  raising 27 

preservation  of 411 

to  cook 159 

to  destroy  Worms  on 28 

to  kill  Lice  on 28 

to  pickle 139,  140 

Cabinet,  or  Muffin  Pudding 211 

Cake,  Corn 172 

Elizabeth 200 

fried 198 

Gingerbread  194 

Indian  Meal,  Breakfast 172 

Indian  Pound. 200 

Johnny 172,  173 

Loaf 197 

Love 200 

llailroad 195 

Kich,  small 197 

Soda . 199 

Soft,  for  Tea 195 

Tea. 195 

Another 196 

Wafer 199 

Wine 195 

Cakes,  Batter 180, 181 

Buckwheat 181 

cheap  and  excellent 190 

Cider 185 

Coffee 177 

Composition 185 

Plain 185 

Confectioner’s  Pound 187 

Cream 192 

Tea 176 

Cup 191,  192 

Cream 192 

Election 190 

Flannel 182 

Fruit 189 

Green  Corn 181 

Griddle  179,  180 

Griffin  Batter 180 

Potato 189 

Pound 186 

Queen,. 190 

Bice 178,  188 

Griddle 177 

Johnny 177 

Rye  Batter 171 

Scotch 191 

Queen 191 

Silver 190 

Soda 176,  177 

Sponge 187 

cheap 187 

Washington 182 

White 190 

Calf’s  Head  Soup 119 

to  make 134 

Calico,  to  make  wash  well 425 

California  Rice  Pudding 205 

Calves,  cure  for  Scours  in 374 

Diseases  of  375 

Feet  Jelly 233,252 

Camomile  Poultice 321 

Cancer,  cure  for  a,  by  extracting  it ...  310 

cure  for 7 31 1 

Candles,  a new  way  to  make 419 

making  dipped 418 


Canker-Worm,  the 88 

Capons 398 

Carrageen  Blanc  Mange  229 

Carrot  Poultice 321 

Pudding 217 

Carrots,  to  boil 157 

to  sow  26 

Catsup,  cucumber 147 

Pepper 148 

and  Meat  dressing 148 

Tomato 148 

Cattle,  cure  for  murrain  in 374 

diseases  and  treatment  of 366 

distemper  in 366 

hoven  372 

King’s  Oil  for  curing  wounds  in  . 329 

Salts  for 374 

swellings ; 329 

to  cure  the  mange  in 368 

^ destroy  vermin  in 368 

to  kill  lice  on  367,  368 

to  relieve  choked 372 

Cauliflower,  to  cook 158 

to  sow 25 

Celery,  to  cook 155 

Sauce,  for  roasted  or  boiled  fowls.  151 

solid,  to  sow 28 

vinegar 147 

Cement  for  grafting 89 

for  mending  broken  China...  432,  433 

Glassware  .432,  433 

Japanese,  to  make 444 

Cheap  and  excellent  Cake 190 

Sponge  Cake 187 

Cheese  Pudding 212 

Cherries,  to  dry  412 

Cheshire  Pudding 215 

Chicken  Panada 249 

Salad,  French 120 

Water  249 

Chickens,  or  fowls  to  fatten  in  four  or 

five  days 397 

to  cure  the  Gapes  in 397 

Chilblains,  remedy  for 294 

Chills  and  Fever 317 

Chimneys,  smokey 438 

to  prevent  soot  from  accumula- 
ting in 439 

China.  Cement  for  mending  broken,432,433 
Chinese  method  of  mending  ....:  433 

Chocolate 254 

Cholera,  cure  for 305 

Morbus,  cure  for 3U5 

Chronic  Diarrhoea,  cure  for 306 

Sore  Eyes,  Eyewater  for  cure  of..  320 

Cider  and  Wine,  mode  of  refining 259 

Cake 185 

Kerrison’s  Recipe  for 266 

sweet,  clear,  that  will  retain  its 
fine  vinous  flavor,  and  keep  good 

a long  time 264 

Citron  Pudding 213 

to  pre.<^erve  W atermelon 236 

Cleansing  and  Purifying  the  Blood  ....  307 
Fine  Block  Tin  Dish  Covers,  me- 
thod of 431 

Patent  Pewter,  method  of 431 

Clyster 332 

Cocoanut  Pudding 214 

Codfish,  to  cook 124 


466 


INDEX 


Con'i^(‘,  improved  method  of  roast- 


to  make  good,  out  of  llye  461 

Jelly 233 

Cold,  an  infallible  remedy  for 298 

remedy  for 298 

Coleworts,  to  cook  Young  159 

Colic,  cure  for 306,  307 

in  Horses 334 

or  Gripes 335 

Collops,  minced 117 

Coloring  Flannel 422 

Color,  Nankeen 422 

Common  Lemonade  268 

Common  Fomatum 324 

Rolls 174 

Sauce 149 

Composition  Cake 185 

for  Razors 436 

for  healing  wounds  in  trees  . 89 

for  making  common  wood  resenJ- 

hle  Mahogany 437 

for  preserving  Boots  and  Shoes  ...  440 

Farmers’  U tensils 437 

Harness 440 

improved,  of  Black  Writing  Ink.  448 
to  defend  the  roof  of  a house  from 

fire  and  weather 437 

to  render  shoes  water-tight 441 

useful 438 

Composts,  to  prepare 14 

Compote  Apple 232 

Confectioner’s  Pound  Cake 186 

Consumption,  cure  for 316 

Constipation,  cure  for 298 

Cookies,  Ginger 194 

Cooking  Meat 104 

Vegetables 154 

further  directions 155 

Copal  Varnish,  Japan  443 

Cordial,  Blackberry  256 

for  weak  stomachs 318 

Corn  Beer  264 

Corn  Bread 170,  171 

Cakes  172 

Egg  Bread 171 

Measuring ....  450 

Corns,  cure  for 297 

Cornstalk  Sugar,  directions  for  culti- 
vating the  Cornstalks,  and  ma- 
king the  Sugar 91 

Cotton,  method  of  cleaning 423 

Yarn,  to  dye  a deep  blue  419 

Cough,  cure  for  a 299 

simple  remedy  for  a 299 

Cow-Keeping,  profits  of 271 

Cows,  another  way  to  feed 275 

feeding  in  winter 274 

swelled  or  snarled  udders  in  372 

to  kill  Lice  on  366 

Crab-Apples,  preserved 245 

Crackers 173 

Dyspepsia 173 

Graham 174 

Rice.... 174 

Soda  173 

Sweet 173 

Cracks  in  the  heels  or  wounds  in 

Horses 330 

Cranberry  Pie  226 


Cranberry,  Preserved 245 

Crimson,  to  dye 421 

Cream  Cake  192 

Cup  Cake 192 

for  Fruit  Pies 230 

Nectar 269 

Sauce,  for  Venison 152 

Substitute  for 401 

Tea  Cakes 176 

Cress  Vinegar 147 

Croquettes 201 

Croup,  remedy  for 301,  302 

remarks  on 301 

Crows,  how  to  kill  with  New  England 

Rum 456 

Scare 456 

to  prevent  from  pulling  up  Corn.  456 

Crullers 198 

Crumb  of  Bread  Poultice 321 

Crumpets 176 

Cucumber,  Catsup 147 

Cucumbers,  novel  method  of  Raising.  31 

Preserved 234 

to  Pickle 138-141 

to  plant 29 

Cultivate  the  Grape-Vine,  another 

way  to 69 

Cultivation,  manner  of  Sowing,  qual- 
ity of  Land,  &c.,  of  Ruta-bagas.  45 

Culture  of  the  Grape-Vine 66 

Peach  Tree 78 

Cup  Cake 191, 192 

Custard 220 

Cure  for  a Cancer,  by  extracting  it.  310,311 

a Cough 299 

a Felon 311 

a Snake-bite 287 

a Spider-bite 287 

a Wen 310 

Bloody  murrain 373 

Bowel  complaint 306 

Chills  and  Fever 317 

Cholera  305 

Morbus  305 

Chronic  Diarrhoea 306 

Colic 306,  307 

Constipation 298 

Consumption 316 

Corns 297 

Cough  in  Horses 341 

Deafness 317,  318 

Diarrhoea 305 

Difficulty  of  Breathing — infal- 
lible  30 

Dysentery... 303 

or  Flux 304 

very  reliable 304 

Ear-ache 320 

Gangrene 296 

Gravel 314 

Heartburn 297 

Hog  Cholera 388 

Hydrophobia 290,  291 

Influenza 299 

Jaundice 313 

M urrain 373 

in  Cattle 374 

Neuralgia 317 

Palpitation  of  the  Heart 317 

Poisoned  Sheep 375 


INDEX 


467 


Cure  for  Polypus  in  the  Nose 

Prickly  Ilcat 

liing-worni 307, 

or  Tetter 

Run  round 

Salt- rheum 

Scarlet  Fever.. 

Shingles 

Skin  Diseases 

Sore  Throat 


Staggers 

the  Asthma 

Bite  of  a Rattlesnake 287- 

Viper 287- 


Dropsy  

Gout 

Mange  in  Hogs 

Piles 

Quinsy  in  Hogs 

Scours  ih  Horses 

Sting  of  a Bee 

Wasp 

Thrush 

Whooping-cough 

Worms  in  Children 313, 

Cur<*  from  Poisoning... 

of  Chronic  Sore  Eyes,  Flye-water 

for 

of  -Mange  in  Dogs 

of  Sore  Eyes,  Eye-water  for 

Curing  and  Cooking  Meats,  general 

directions  for 

Pork 

Curled  Cress  or  Pepper-grass,  to  sow.. 

Currant  Jelly 

Witie 

Custard,  baked 

Cup... 

Pie,  Apple 

dried  Apple 

green  Apple 

Plain 

Pudding 


Dairy  and  Ice-house,  plan  of. 

the 

Damaged  Grain,  to  correct 

Deafness,  cure  for 317, 

Decanters,  to  clean 

Definitions.  Geological 

Des.<?ert.  Rice  Milk  for  a 

Diarrhoea,  cure  for 

Chronic,  cure  for 

Diniculty  of  Breathing,  cure  for 

Dining  Tables,  Polish  for 

Dipped  Candle.s,  making 

Directions  for  the  cultivation  of  Wa- 
termelons   

for  cultivating  the  Cornstalks, 
and  making  Sugar  therefrom., 
general,  for  Curing  and  Cooking 

Meats 

Discoloring  of  the  Skin  by  a bruise, 

to  prevent  the 

Disease  of  Hogs 

Diseases  and  Treatment  of  Cattle 

of  Calves 

of  Sheep 

Disorders  of  the  Eyes 


Diseases  of  Sheep  — Dropsy 384 

Fever 37d 

Foot>worm 3H3 

Jaundice 379 

Lungs 378 

Purging 377 

Red  Water 382 

Scab 381,  382 

Staggers 380,  381 

Stoppage  in  the  Throat 379 

Stretchers 380 

Sturdiness 380 

Tag... 377 

the  Rot 385 

Wildfire 383 

Wood  Evil 380 

Disorders  of  the  Eyes  in  Sheep 384 

Drop.sy  in  Sheep 384 

Distemper  in  Cattle 306 

Dogs,  cure  of  Mange  in 390 

to  prevent  from  sucking  Eggs....  398 

Doughnuts 198 

Drawn  Butter...  150 

Dried  Apple  Custard  Pie..., 223 

Apples 412 

Peaches 413 

Pears 412 

Dr.  Kitchener’s  superlative  sauce 150 

Drops,  Headache 315 

Dropsy,  cure  for 312 

Drowned,  method  of  restoring  life 

to  the  apparently 284 

Duck,  hot,  Salad  or  Salini 121 

to  boil  a 120 

to  hash  a 121 

to  stew  a.  1‘20 

Dumplings,  baked  Apple 2*20 

boiled  Apple 220 

Raspberry 220 

Dysentery,  cure  for.  very  reliable 304 

infallible  cure  for 303 

or  Flux,  cure  for... 304 

Dyspepsia  Bread 168 

Crackers 173 


Ear-.\che 320 

Early  Cabbage,  to  sow. 26 

Egg  Bread 104 

Plant,  to  sow 32 

Eggs  and  Poultry 395 

preservation  of. 399,  400 

to  prevent  Dogs  from  sucking 398 

Election  Cake 190 

Elizabeth  Cake 200 

English  Peas,  to  plant 39 

Essence  of  Beef. 248 

Estimating  the  Weight  of  Cattle 466 

Excellent  Biscuit 178 

Eye,  Films  on  the. 374 

Eyes,  weak  or  inflamed 320 

Eye-water  for  cure  of  Sore  Eyes 320 

for  Chronic  Sore  Eyes 320 


Farcy 351 

Farmers,  Hints  to 61 

Utensils,  Composition  for  pre- 
serving  439 

Feeding  Cows  in  Winter 274 


312 

309 

308 

308 

310 

309 

315 

307 

307 

302 

348 

300 

-290 

-290 

312 

318 

390 

302 

390 

334 

287 

287 

309 

300 

314 

292 

320 

390 

320 

97 

98 

29 

233 

258 

219 

220 

224 

223 

223 

219 

219 

401 

271 

61 

318 

430 

90 

232 

305 

306 

302 

437 

418 

69 

91 

97 

296 

387 

366 

375 

370 

384 


468 


INDEX 


Felon,  cure  for  a 311 

Fence  Posts 452 

Fever  and  Chills 317 

in  Sheep 376 

Fijrs,  Tomato 241 

Films  in  the  Eye 374 

Fire,  Composition  to  defend  the  roof 

of  a house  from 439 

Fish 121 

Bones,  Remedy  in  case  of  swal- 
lowing  285 

Ponds 409 

Sauce. 152 

to  sweeten,  that  is  tainted 103 

Fistula 350 

Flannel  Cakes 182 

Coloring 422 

Flaxseed  Poultice 321 

Fleas,  to  prevent  from  infesting  beds 

or  rooms 421 

Flemish  Fashion 132 

Flies,  to  destroy 429 

Flint  Glass  Bottles,  to  clean 430 

Floating  Island 231 

Flour,  boiled 251 

Flux  or  Dysentery,  cure  for 304 

Footworm  in  Sheep 383 

Force-meat  Balls,  to  make 112 

F'or  Drink  during  the  cure  of  Poison.  293 

Forks  and  Knives,  to  clean 435 

Founder  in  Horses 338-340 

Fowls,  Fricasse  of. 117 

Fowls  or  Chickens,  to  fatten  in  four 

or  five  days 397 

French  and  Italian  Pudding 212 

Chicken  Salad ...T. 120 

Milk  Porridge 250 

Muffins 176 

Rolls,  Parkinson’s  Receipt.. 174 

Fresh  Meat,  to  keep,  in  summer 116 

to  preserve 116 

Friar’s  Omelet,  a 230 

Fricandeau  of  Beef. 115 

Fricasse  of  Fowls 117 

Fried  Cakes 198 

Fritters 183 

Bread 183 

Oyster 184 

Puff. 183 

Frost-bitten 286 

Fruit 86 

Cake 189 

Pies,  Cream  for 230 

Stainff,  to  remove 426 

Trees,  management  of. 71-73 

Frying  Pork 106 


G.\lls,  Saddle 328 

IVind 342 

Gangrene,  cure  for 296 

Gapes  in  Chickens,  to  cure  the 397 

Garden  Seed,  germination  of. 15 

vegetation  of 16 

to  choose  the  best  seed  for  a.. 13 

watering 95 

Garlic  Vinegar 147 

Garnishes 125 

General  directions  for  curing  and  cook- 
ing Meats 97 


Geological  Definitions 90 

Germination  of  Garden  Seed 15 

Gestation 325 

Gherkins,  to  Pickle 138-141 

to  plant 32 

Giblet  Soup 133 

Ginger  Beer 262,  263 

Cookies 194 

Pudding 213 

Snaps 194, 195 

Wine 259 

Gingerbread  Cake 194 

Hard  Molasses 193 

Soft 194 

Molasse.s 193 

Sponge 193 

Sugar 193 

Glanders 357 

Glass  Stopper,  to  remove 434 

to  remove  panes  of 434 

ware,  Cement  for  mending  bro- 
ken  432,  433 

Golden  Pippins,  to  preserve 237 

Gooseberry,  or  Apple  Fool 230 

Grafting,  Cement  for 89 

Graham  Crackers 174 

Gourds,  to  plant 32 

to  keep  fresh  through  the  year...  410 

remedy  against  mildew  of 71 

Gout,  cure  for  the 318 

Grapes,  to  Pickle 142 

to  Preserve 244 

Grape-Vine,  another  way  to  cultivate 

the 69 

on  the  culture  of  the 66 

to  prune  to  advantage 70 

Gravel,  cure  for 314 

in  the  Hoofs 361 

or  Stone  in  the  Bladder 362 

Grease  for  Wheel  Axles 450 

Green  Apple  Custard  Pie 223 

Green  Corn  Cakes 181 

Corn,  to  preserve  for  boiling 411 

to  preserve  sweet 159 

Pudding 206 

Figs,  to  preserve 240 

Mint  Vinegar 147 

or  Black  Tea  Jelly 234 

Pea  Soup 134 

Peastocook 156 

Peas  to  Preserve 411 

to  color. 420 

Griddle  C^kes 179,  180 

Gripes  or  Colic 335 


Haik,  German  Pomade  for  strengthen- 
ing the .* 324 

Pomades  for  beautifying  the 324 

Washes  for  the 323 

Wash  foT  promoting  curling  of 

the 323 

removing  scurf  from  the 323 

Hamborough  Pickle 101 

Ham.  to  boil  a 106-109 

to  boil 109 

to  glaze  a cold 106 

to  stuff 109 

to  toast 109 

Hams,  to  cure 98 


INDEX 


469 


Hams,  to  cure,  so  as  to  preserve  them 


from  Flies 101 

Hard  Molasses  Gingerbread 193 

Harness,  Composition  for  preserving..  440 

Hash,  a fine 116 

Hashed  Meat 116 

Haws  or  Hooks 359 

Head,  Calf’s 119 

Pressed 110 

Heartburn,  cure  for 297 

Heaves  in  Horses,  remedy  for  the 340 

H<  rring  Soup 130 

Hide-bound 363 

Higdion  Pickle 145 

Hints  to  Farmers 61 

Hives,  taking,  without  destroying  the 

Bees.... 407 

Hodge-Podge  Soup 131 

Hog  Cholera,  cure  for 388 

Hogs,  cure  for  the  mange  in 390 

Quinsy  in 390 

diseases  of 366 

to  cure  swelling  in  the  Throat  in.  389 

to  destroy  vermin  in 389 

worms  in  the  Kidneys  of 389 

to  kill  Lice  on 366 

Hollow  Horn 369 

Hominy  Pudding 206 

Hoof- Ail 371 

Hoofs,  Gravel  in  the 361 

Hooks  or  Haws 359 

Horn-Ail,  or  Horn  Distemper 369 

Distemper,  or  Horn-Ail 369 

Hop  Beer 260 

Horse,  how  to  judge  the  age  of  by  his 

teeth 326 

Horse-Radish,  to  Pickle 140 

Vinegar 147 

Horses,  Big  Head  in 358 

Broken-winded 341,  342 

Colic  in 8.34 

cracks  in  the  heels  or  wounds  in  330 

cure  for  Cough  in 341 

the  scours  in 3.34 

Founder  in  338-340 

King’s  Oil,  for  curing  wounds  on.  329 

lost  appetite  in 330,  331 

liniments  for  the  galled  backs  of.  328 

Malanders  on 340 

Mash  for 331 

Remedy  for  Poll-Evil,  or  Fistula 

in 346 

the  Heaves  in 340 

Sit  Fast  on  343 

Sore  Tongue  in 327 

cure  for 328 

swellings  on 329 

3 humps  in 342 

to  cure  Ring-hoof  in 355 

to  kill  Lice  on 366 

to  prevent  being  teased  by  Flies..  327 

Hot  Duck  8alad,  or  Salini 121 

Hotbeds,  to  prepare*. 14 

1 1 oven  Cattle 372 

How  to  get  a tight  Ring  off  a finger...  4.33 
to  kill  Crows  with  New  England 

Rum  455 

to  Milk 275 

to  prepare  Printer’s  Ink 449 

to  preserve  Quinces  whole 241 

40 


Housekeepers,  Receipts  for 4.59 

Hunting  Bees 407 

Hydrophobia,  cure  for 2‘JO,  291 


ICE-HOtJSE  and  Dairy,  plan  of. 401 

portable 4n4 

Iceing  for  Cake 203 

Iceland  Mo.<ss 252 

Imperial  Lemonade 2C8 

Pop 263 

Important  Discovery  : or,  how  to  kill 

Crows  with  N.  England  Rum...  456 
Improved  Composition  of  black  IVrit- 

ing  Ink 448 

method  of  roasting  Coffee 461 

Inflamed  or  Swelled  Breasts 319 

or  Weak  Eyes 320 

Influenza,  cure  for 299 

Ink,  for  making  red 449 

improved  Composition  of  black 

Writing 448 

how  to  prepare  Printer’s 449 

Marking  or  Durable 447 

Permanent,  for  marking  Linen...  447 

Spots,  to  remove  from  Linen 426 

to  make  black ...  448 

to  prevent  molding  in 435 

to  take  out  of  Linen 426 

Indian  Meal  Breakfast  Cakes 172 

Muffins 172 

Pound  Cake 200 

Pudding,  baked 206,  207 

rich  baked 207 

boiled 208 

Sponge  Bread 171 

Indigestion,  an  excellent  Pill  for 297 

Remedy  for 297 

Interest,  another  method  of  com- 
puting  454 

to  calculate 454 

Irish  Potato,  to  improve  the  quality 

of  the 66 

Potatoes,  to  boil 157 

Iron-mold,  to  remove  from  Linen 425 

or  Steel,  .browning 450 

Island,  Floating 231 

Italian  and  French  Pudding 212 

Italienne  Sauce 153 

Itch,  Remedy  for 308 


Jam  Raspberry 244 

Japan  Copal  Varnish 443 

Japanese  Cement,  to  make... 444 

Jauffret’s  mode  of  manufacturing 

Manure.... 93 

Jaundice,  cure  for 313 

in  Sheep 379 

Jellies  and  Preserves 233 

Jelly.  Apple 2.39 

Biscuit 251 

Bread 251 

Calves’  Feet 233,  252 

Coffee 233 

Currant.. 233 

of  Apricots 236 

Orange 235 

Peach 239 

Pine-apple 243 


470 


INDEX 


Jelly  Quince 

Kice.. 

Strawberry 

Tea,  green  or  black.. 

Johnny  Cake 172, 

Judsou’s  Corn  Bread 

Jumbles 

plain 


Kail,  to  sow... 

Kentucky  Bee  hive,  plan  of  a 404- 

Kerrison’s  Becipe  for  Cider 

King’s  Oil,  for  curing  Wounds  on 

Horses  and  Cattle 

Kisses 

Knives  and  Forks,  to  clean 


Lampass 

Lamp,  to  prevent  the  smoking  of  a... 

Jjavender,  to  sow.. 

Leak  in  a Cask,  for  stopping  a 

Leather,  to  prevent  molding  in 

Leek.«!,  to  sow 

Lemonade 

common 

Imperial 

Milk 

Lemon-peel  Water 

Lemon  Pickle 


Pudding 208, 

Length  of  Animal  Life 

Lettuce,  to  sow 

Lice  on  Cabbage,  to  kill 

Cattle,  to  kill 367, 


Cows,  to  kill 

“ Hogs,  to  kill 

Horses,  to  kill 

Light  Biscuit 

Bread  Soup 

Corn  Bread.  

Linen,  permanent  Ink  for  marking... 

to  remove  Ink  Spots  from 

Iron-mold  from 

to  take  Ink  out  of. 

Mildew  out  of 

Spots  out  of 

Wine  out  of 

Liniment  for  the  Galled  Backs  of 

Horses 

Liquid  Compounds  for  the  cure  and 

prevention  of  Baldness 

Loaf  Cake 

Lobster  Pie 

l.ockjaw 

l.ost  Appetite  in  Horses 330, 

Love  Cake 

Lungs,  Diseases  of  the,  in  Sheep 


Macaroons 

Maccaroni,  a dish  of 

Mackerel,  to  boil  fresh 

to  boil  in  Marinade 

^Tad-dog.  cure  for  the  Bite  of  a 

Mahogany.  Composition  for  making 

common  Wood  resemble 

Maigre  Soup 

Making  Butter 


Making  dipped  Candles 418 

red  Ink 449 

Malanders  in  Horses 340 

Management  of  Fruit  Trees 71-73 

Mange  Blanc.. 227 

Mange  Blanc,  Arrow-root 228 

Carrageen 229 

Quince 228 

in  Dogs 390 

in  Hogs,  to  cure 390 

Mangoes,  to  make 140 

Manner  of  sowing,  quality  of  land, 

cultivation.  &c.,  of  Kuta-bagas.  45 
Manure,  Jauffret’s  mode  of  manu- 
facturing  93 

to  prepare 14 

Marguerites 201 

Marking  Uneu,  Permanent  Ink  for...  447 

or  Durable  Ink 448 

Marmalade,  Orange 235 

Marrow  Pomatum 324 

Mash  for  Horses 331 

Mattrass,  to  make,  that  will  not  sink 

in  the  middle 428 

Mead 260 

Measuring  Corn 453 

Meat,  Cooking 104 

Hashed 116 

to  preserve  fresh  for  a few  days..  102 

to  restore  tainted 103 

to  sweeten,  that  is  tainted 103 

Medical  Receipts '. 281 

Medicine  Stains  from  Silver,  to  re- 
move  431 

Mending  broken  China,  Cement 

for 432,  433 

broken  Glassware,  Cement  for,  432, 433 

China,  Chinese  method  of.. 433 

Metheglin 260 

Method  for  cleaning  Block  Tin  Dish 

Covers,  &c 431 

for  cleaning  Patent  Pewter,  &e...  431 

improved,  of  roasting  Coffee 461 

of  cleaning  Cotton 423 

Silk 423 

Woolen 423 

rearing  Turkeys 393,  394 

restoring  life  to  the  apparently 

drowned 284 

Milk  Biscuit 178 

how  to 275 

Lemonade 268 

Porridge ....  250 

French 250 

pre.'Jerving 400 

Rice,  for  a dessert 232 

Toast 173 

to  keep  sweet 275 

Minced  Collops 117 

Mince  Pie 224 

Minute  Pudding 210 

Miscellaneous  Receipts 393 

Mixture,  a fine  Plate 432 

Mock  Turtle 127 

Venison 119 

Mode  of  preserving  Potatoes  for  food.  65 
of  raising  Onions  in  the  town  of 

Wethersfield,  Connecticut 35 

of  refining  Wine 259 

Cider 259 


242 

251 

243 

234 

173 

170 

202 

202 

33 

-406 

266 

329 

203 

435 

358 

438 

33 

449 

435 

37 

268 

268 

26,8 

268 

253 

146 

209 

325 

33 

28 

368 

366 

366 

366 

178 

250 

170 

447 

426 

425 

426 

425 

424 

426 

328 

321 

197 

222 

360 

331 

200 

378 

202 

160 

125 

125 

290 

437 

128 

276 


INDEX 


4T1 


Molapses,  Apple 238 

Pudding 214 

Molding  in  Books,  to  [)revent 435 

in  Ink,  to  prevent 436 

in  Leather,  to  prevent 435 

in  I’aste,  to  prevent 435 

Moss,  Iceland 252 

Moths,  to  keep  off 426 

Mrs.  Cushing\s  Sweet  Potato  Rolls 174 

Mrs.  .Miller’s  Receipt  for  making  pre- 
mium Bread 164 

Muffins,  French 176 

Indian 172 

or  Cabinet  Pudding 211 

Soft 175 

IMullaga  tawny  Soup 132 

Mulled  Wine 254 

Murrain,  Bloody,  cure  for 373 

cure  for 373 

in  Cattle,  cure  for 374 

Mustard  for  the  table 146 

to  sow 84 

Mutton,  a Leg  of,  with  Oysters 118 

Pie 222 

Tea 248 


Nails,  to  keep  from  rusting 450 

Nankeen  color 422 

Naples  Biscuit 196 

Nasturtions,  to  pickle 141 

to  sow 34 

Nectar,  Cream 269 

Neuralgia 317 

New  Fngland  Spinach,  to  sow 42 

way  to  make  Candles 419 

Nonpareil  Sauce 153 

Norfolk  Pudding 219 

Nose.  Bleeding  at  the 286 

Novel  method  of  raising  Cucumbers..  31 

Observations  on  the  culture  of  the 

Strawberry. 51 

Oil,  King’s,  for  curing  Wounds  on 

Horses  and  Cattle 329 

Rheumatic 302,  303 

Ointment,  Burden’s  excellent 286 

Okra  Soup 135 

to  sow 35 

Omelet,  a Friar’s 230 

Onions,  an  antidote  for  Poison 291 

mode  of  raising,  in  the  town  of 

Wethersfield,  Connecticut 35 

to  boil 160 

to  pickle 141 

Onion  Vinegar 147 

On  preparing  Seed  Corn. 95 

On  the  culture  of  the  Grape-vine 66 

Peach  Tree 78 

Opodeldoc 287 

Orangeade  or  Sherbet 269 

Orange  Jelly 235 

Marmalade 235 

Preserves 234 

Pudding 209 

Syrup 258 

Wine 257 

Oxford  Pudding 211 

Sausages Ill 


Oyster  Fritters 184 

Soup 127 

Another 128 

to  pickle 137 


Packing  Butter 279 

Paint,  a cheap  Green 447 

White  446 

that  is  not  varnished,  to  clean..  . 434 

to  make  a cheap 445,  446 

Palpitation  of  the  Heart 317 

Panada 250 

Chicken 249 

Pancakes  of  Rice 180 

to  make 180 

Parkinson’s  Receipt  for  making  French 

Rolls 114 

Parsley,  to  sow 38 

Parsnips,  to  boil 157 

to  sow 37 

Parsnip  M ine 259 

Paste,  to  make 434 

to  prevent  molding  in 435 

Patent  Butter 277 

Pewter.  &c.,  method  for  cleaning.  431 

Peaches,  Dried 413 

to  keep  fresh  through  the  year...  410 

to  Pickle 143 

Peach  Jelly 239 

Sweet-meats 240 

Tree,  on  the  culture  of  the 78 

Worm 87 

Pearl  Barley  as  a substitute  for  Rice.  160 

Pears,  Dried 412 

Pea  Soup 133 

Green 134 

Peas,  English,  to  plant 39 

Pepper  Catsup 148 

and  Meat  Dressing 148 

Grass,  or  Curled  Cress,  to  sow 29 

Peppers,  to  sow 39 

Permanent  Ink  for  marking  Linen...  447 

Perry 267 

Persimmon  Beer 264 

Pickle,  Adds  Jar 145 

Hamborough 101 

Higdion 145 

Lemon 146 

Pickled  Beets 141 

Pickles  and  Sauces 137 

Sweet 143 

Pictures,  a wash  to  clean 435 

Pie,  Apple 226 

Custard 224 

Beefsteak 222 

Cranberry 226 

Dried  Apple  < ustard 223 

Green  Apple  Custard 223 

Lemon 224 

Lob-ster 222 

Mince 224 

Mutton 222 

Plant,  or  Rhubarb,  to  sow 40 

Pumpkin 225,  226 

Potato  Custard 223 

Red  Sugar-Beet 224 

Rhubarb 226 

Sweet  Potato 227 

Custard 223 


472 


INDEX 


Pie,  Tomato 227 

Veal 221 

Pies,  Puddings,  &c 204 

Pig,  Ptoast  or  Baked 108 

Troughs 452 

Piles,  cure  for  the 302 

Pine-Apple  Jelly 243 

Preserved 246 

Pink,  to  Dye 422 

Pins,  Remedy  in  case  of  swallowing...  285 

Pippins,  to  preserve  Golden 237 

Piquante  Sauce 149 

Plain  Baked  Pudding 215 

Composition  Cake 185 

Custard 219 

Jumbles  202 

Plan  of  a Kentucky  Bee-IIive  404-406 

of  an  Ice-House  and  Dairy 401 

Planting  Apple  Orchards.. 81 

PUmts,  Soap-suds  for  watering  ... 89 

Plaster,  Strengthening 319 

Plated  Ware,  to  clean 430 

Plato  Mixture,  a fine 432 

Plugging  Trees 87 

Iduin  Puddijig 218 

Plums,  to  keep  fresh  through  the 

year  410 

to  preserve  in  a fresh  state 410 

Poison  hy  Arsenic,  Antidote  for 291 

Poisoning,  cure  from,  hy  various 

Antidotes 292 

Onions,  an  Antidote  for 291 

Poisoned,  symptoms  attending  such 

as  are 293 

Polish  for  Dining  Tables. 437 

Polishing  Wood 436 

Poll-Evil,  or  Fistula  in  Horses,  rem- 
edy for 346 

Polypus  in  the  Nose,  cure  for 312 

Pomatum,  Common 324 

Marrow  324 

Rose 324 

Ponds,  Fish 409 

Pop,  Imperial 263 

Pork  and  Beef 97 

Curing 98 

Frying 106 

Porridge,  French  Milk 250 

Milk 250 

Portable  Ice-House 404 

Portable  Soups 131 

Posts,  Fence 452 

Potato  Cake 189 

Custard  Pie 223 

Irish,  to  improve  the  quality  of 

the 66 

Pudding 212,  213 

Potatoes,  another  method  of  raising...  62 

Minced  with  Beef. 113 

Preserving  Irish 64 

to  plant 62 

Potted  Beef 114 

Poultices 321 

Brown  Sugar  and  Soap 321 

Camomile 321 

Carrot  321 

Crumb  of  Bread 321 

Flaxseed 321 

for  Swellings  and  Sores 321 

Salad  Leaves  321 


Poultice,  Stimulating 521 

Poultry  and  Eggs 395 

Pound  Cake 186 

Confectioners’ 186 

Indian 200 

Premium  Bread,  Mrs.  Miller’s  Receipt 

for  making 164 

Preparations  for  the  Sick 247 

Preparing  Seed  Corn 95 

Preservation  of  Apples 409 

of  Eggs 399,  400 

Preserved  Crab  Apples 245 

Cranberries 245 

Cucumbers 234 

Pine  Apple 246 

Preserves  and  Jellies 233 

Orange  234 

Quince  242 

to  clarify  Sugar  for 246 

Preserving  Boots,  Composition  for 440 

Farmers’  Utensils,  Composition 

for 439 

Harness,  Composition  for 440 

Irish  Potatoes 64 

Milk 400 

Potatoes  for  food,  another  mode  of  65 

Shoes.  Composition  for 440 

Watermelon  with  the  pulp 236 

Pressed  Head 110 

Preventive  of  Scarlet  Fever 316 

Prickly  Heat,  cure  for 309 

Printer’s  Ink,  how  to  prepare 449 

Profits  of  Cow-keeping 271 

Pudding,  a Cheese 212 

Almond... 213 

Apple 216 

baked  Indian 206,  207 

rich 207 

Bath r 217 

Batter 214 

boiled 214 

Indian 208 

Bread 218 

California 205 

Carrot 217 

Cheshire 215 

Citron 213 

Cocoanut 214 

Custard 219 

French  and  Italian 212 

Ginger 213 

Green  Corn 206 

Hominy 2o6 

Lemon 208,  209 

Minute 2U) 

Molasses 214 

Muffin  or  Cabinet 211 

Norfolk 219 

Orange 209 

Oxford 211 

plain  baked 215 

Plum 218 

Potato 213 

Pumpkin 216 

Quaking 217 

Rice 204,  205 

rich  Bread  and  Butter 218 

Rules  to  be  observed  in  making..  204 

Sweet  Potato 212 

Swiss 211 


473 


IND 


Pudding,  Tapioca 215 

Transparent 215 

Turkey 210 

very  rich,  of  prime  fruit 212 

Virginia  Chicken 216 

Yorkshire 209 

Puddings.  Pies,  &c 204 

Puff  Fritters 183 

Puffs,  Mice 199 

Pumpkin  Bread 169 

Pie 225,  226 

Pudding 216 

Pumpkins,  to  plant 56 

to  preserve  in  a fresh  state 411 

Punch 269 

Purging  in  Sheep 377 

Purifying  and  Cleansing  the  Blood....  307 

Water,  simple  means  of. 427 

Purlow,  to  make 160 

Purple  Egg  Plant  or  Guinea  Squash..  158 
Putrid  Sore  Throat 302 


Quaking  Pudding 217 

Quality  of  land,  manner  of  sowing, 

cultivation,  &c.,  of  Ruta-bagas.  45 

Queen  Cake 190 

Queen’s  Sauce 152 

Quince  Blanc  Mange 228 

Jelly 242 

Preserves 242 

Quinces,  how  to  preserve  whole 241 

Quinsy  in  Hogs,  cure  for 390 


Radishes,  to  sow 40 

Radish  Pods 141 

Railroad  Cake 195 

Raising  Cabbage  from  cuttings 27 

Raspberry  Brandy 255 

Syrup,  acidulated 255 

Vinegar 269 

Rats,  to  destroy 428,  429 

Rattlesnake,  cure  for  the  Bite  of 

the 287-290 

Razors,  Composition  for 436 

Rearing  Turkeys,  method  of 393,  394 

Receipt,  Mrs.  Miller’s,  for  making 

premium  Bread 164 

Receipts  for  Housekeepers 459 

Medical 281 

Miscellaneous 393 

Veterinary 325 

Recipe  for  making  good  Bread 165 

Red  Ants,  a cure  for  the 429 

Ink,  for  making 449 

Mixture  for  Summer  Complaint..  306 

to  color 420 

to  dye  with  Red  wood 421 

Water  in  Sheep 382 

Remarks  on  Croup 301 

on  Gardening 96 

Remedy  against  Mildew  of  Grapes 71 

for  Burns 294 

.Chilblains... 294 

Colds 298 

Croup.. 801,  302 

destroying  the  Turnip  Fly....  44 

Indigestion 297 

Itch 308 

40* 


EX. 


Remedy  for  Rheumatism 303 

for  Scalds 294 

for  Tooth-ache.... 296 

for  the  Botts 364,  365 

for  the  Heaves  in  Horses 340 

for  the  Poll  Evil  or  Fistula  in 

Horses 346 

in  case  of  swallowing  Fish  Bones.  285 

Pins 285 

sharp  Bones 285 

Rheumatic  Oil 302,  303 

Rheumatism,  Remedy  for.. 303 

Rhubarb  or  Pie  Plant,  to  sow 40 

Pie 226 

Rice  Cake 178,  188 

Crackers 174 

family  Bread 169 

Griddle  Cakes 177 

Johnny  Cakes 177 

Pancakes 180 

Pudding 204,  205 

California 205 

Puffs 199 

Rich  small  Cakes 197 

Ring  Bone 354 

Hoof  in  Horses,  to  cure 355 

tight,  to  get  off  a Finger 433 

Worm,  cure  for 307,  308 

or  Tetter,  cure  for 308 

Roaches,  to  destroy 430 

Roast  or  baked  Pig 108 

Venison 118 

Rolls 175 

common 174 

French,  Parkinson’s  Receipt  for..  174 

Mrs.  Cushing’s  Sweet  Potato 174 

Rosemary,  to  sow 33 

Rose  Pomatum 324 

Roses,  Attar  of. 414 

Rue,  to  sow 33 

Rules  to  be  observed  in  making  Pud- 
ding  204 

Rump  of  Beef. 112 

Steaks  boiled,  with  Onion  Gravy.  116 

Run  round,  cure  for  a 310 

Rusk 197 

Ruta-baga,  Quality  of  Land,  manner 

of  Sowing,  Cultivation,  &c 45 

Rye  Batter  Cakes 171 

Rye,  to  make  good  Coffee  out  of. 461 

Saddle  Galls 328 

Sage,  to  sow ;. 33 

Sago 247 

Sailor’s  Sauce 153 

Salad  Bean 146 

Salad  Leaf  Poultice 321 

Salads,  Washing 162 

Salini,  or  Hot  Duck  Salad 121 

Salmon  baked  in  slices 124 

Fresh,  to  bake  whole 123 

Steaks...: 123 

to  boil  Fresh 122 

Salsify,  or  Vegetable  Oyster,  to  sow....  41 

Salting  Butter 277 

Salt  for  Cattle 374 

Salt  Rheum,  cure  for 309 

Salve  and  Wash  for  Ulcers 310 

Sandwiches 117 


474 


INDEX 


Sash,  Windows,  to  keep  up 436 

Sauce,  Bread 150 

Celery,  for  roasted  or  boiled 

Fowls 151 

Common 149 

Cream,  for  Venison 152 

Dr.  Kitchener’s  superlative 100 

Fish 152 

for  Veal ; 149 

Italienne 153 

Nonpareil 153 

Piquante 149 

Queen’s 152 

Sailors 153 

Tomato 151 

Sausages 110,  111 

Oxford Ill 

to  make 110 

Savory,  Summer,  to  sow 43 

Scab  in  Sheep 381,  382 

Scalds,  Remedy  for 294 

Scare-Crows 456 

Scarlet  Fever,  cure  for 315 

Preventive  of 316 

Scotch  Cake 191 

Cake,  Queen 191 

Scours  in  Calves,  cure  for 374 

in  Horses,  cure  for 334 

Scratches 344 

Seed  Corn,  on  preparing 95 

Seeds,  to  save 17 

Seed-Warts,  to  cure 297 

Shallots,  to  plant 41 

Shampoo  Liquid,  American 322 

Sharp  Bones,  Remedy  in  case  of  swal- 
lowing  285 

Sheep,  age  of 326 

Cure  for  Poisoned 375 

Diseases  of 376 

Disorders  of  the  Eyes 384 

Dropsy 384 

Fever 376 

Foot- Worm 383 

Jaundice 319 

Lungs 378 

Purging 377 

Red  W^ter 382 

Scab 381,  382 

Staggers 380,  381 

Stoppage  in  the  Throat... 379 

Stretchers 380 

Sturdiness 380 

Tag 377 

the  Rot.... 385 

Wildfire.. 383 

Wood  Evil 380 

Sheep-skins,  to  cure,  with  the  Wool 

on 458 

Tar  for 387 

Sherbet,  or  Orangeade 269 

Shingles,  cure  for 307 

Shoat,  to  barbacue  a — a Southern 

dish 108 

Shoes  and  Boots,  composition  for  pre- 
serving   440 

Composition  to  render  W'ater- 

tight 441 

Shrunken  Sinew,  or  Stiff  Joint 315 

Silk,  method  of  Cleaning 423 

Stockings,  to  clean 423 


Silk,  to  take  Spots  out  of. 424 

to  take  Stains  out  of. 424 

to  wash 425 

Silver  Cake 190 


to  remove  Medicine  Stains  from  ..  431 


Ware,  to  clean 430 

Simple  means  of  purifying  Water 427 

method  of  making  Soaps 417 

Sit  Fast  on  Horses 343 

Skin  Diseases,  cure  for  307 

Small  Melons,  to  Pickle 139 

Smoking  of  a Lamp,  to  prevent  the...  438 

Smoky  Chimneys 438 

Snake  Bite,  cure  for  a 287 

Snap  Beans,  Southern  mode  of  boil- 
ing them 157 

Snaps,  Ginger. 194,  195 

Soap  and  Sugar  Poultice 321 

Cold,  to  make 416 

Hard,  to  make 416 

simple  method  of  making 417 

Suds,  for  watering  Plants 89 

Soda  Cakes 176,  177-199 

Crackers 173 

for  Washing 414 

Soft  Cake  for  Tea 195 

Gingerbread 193 

Molasses 194 

Muffins 175 

Soap,  to  make 415 

Solid  Celery,  to  sow 28 

Sore  Eyes,  Eye-water  for  the  cure  of..  320 
Chronic,  Eye-water  for  the 

cure  of 320 

Throat,  cure  for 302 

Putrid 302 

Tongue  in  Horses,  cure  for. ...327,  328 

Sores  and  Swellings,  Poultice  for 321 

Soups 126 

Soup,  a cheap  Rice  and  Meat 130 

a Poor  Man’s 133 

Asparagus 132 

Beef 128,  129 

Gravy 129 

Calf’s  Head,  to  make 134 

Flemish  Fashion 132 

Giblet 133 

Herring 130 

Hodge-Podge 131 

Light  Bread 250 

Maigre... 128 

Mock  Turtle 127 

Mullaga-tawny 132 

Okra 135 

Oyster 127 

another 128 

Pea 133 

Green 134 

Portable 131 

Turtle 126 

Veal  Gravy 130 

Sour-Krout,  to  Pickle 139 

Souse 109 

Sowing  Seed 15 

Spavin 356 

Spiced  Tomatoes 144 

Vinegar,  for  pickles  generally 146 

Spider  Bite,  cure  for  a 287 

Spinach,  New  England,  to  sow 42 

to  cook 155 


INDEX 


475 


Spinach,  to  soWi 42 

Splint 855 

Sponge  Biscuit 1S8 

Cake 187 

Gingerbread 193 

Spring  Turnips,  to  sow.,. 43 

Sprouts  and  Coleworts,  young,  to 

cook 159 

Spruce  Beer 261 

Squashes,  Summer-bush,  to  plant 57 

to  plant 57 

Winter  or  late  Running,  to  plant  58 

Staggers,  Blind 349 

cure  for 348 

in  Sheep 380,  381 

Starch 414 

Steak,  a Spanish 112 

Beef,  Pie 222 

with  Vegetables,  a 112 

Steaks,  Rump,  boiled,  with  Onion 

Gravy 114 

Salmon 123 

Venison 118 

Steel  or  Iron,  browning., 450 

Stewed  Brisket  of  Beef 113 

Sticky s or  Bonifiadas 200 

Stiff  Joint  or  Shrunken  Sinew 315 

Stimulating  Poultice 321 

Stoppage  in  the  Throat  in  Sheep 379 

Stopping  a Leak  in  a Cask 449 

Stone  or  Gravel  in  the  Bladder 361 

Strains...  353 

Strawberries,  Observations  on  the  cul- 
ture of  the 51 

to  plant 49 

to  preserve  whole 243 

Strawberry  Jelly 243 

Strengthening  Plaster 319 

Stretchers  in  Sheep 380 

String  Halt 356 

Sturdiness  in  Sheep 380 

Sturgeon,  to  boil 125 

Substitute  for  Cream 401 

Sugar  and  Soap  Poultice 321 

Biscuit 196 

Gingerbread 193 

Summer-bush  Squash,  to  plant 57 

Summer  Complaint,  Red  Mixture  for,  306 

Savory,  to  sow 43 

Sweet,  clear  Cider,  that  will  retain  its 
fine,  vinous  flavor,  and  keep 

good  a long  time 264 

Crackers 173 

Pickles 143 

Potato  Custard  Pie 223 

Potatoes,  a successful  mode  of 

keeping 63 

Pie 227 

Pudding.. 212 

Rolls.  Mrs.  Cushing’s 174 

Sweetmeats,  Peach 240 

Swelled  or  Inflamed  Breasts,  cure  for.  319 

or  Snarled  Udders  in  Cows 372 

Swellings  and  Sore.s,  Poultice  for 321 

on  Horses  and  Cattle 329 

Swinney,  to  cure 329,  330 

Swiss  Pudding 211 

Syllabub,  Whip 229 

Symptoms  attending  such  as  are  poi- 
soned  293 


Syrup,  acidulated  Raspberry 255 

Blackberry 257 

Orange..... 258 


Table  for  distinguishing  between  the 
Colic  or  Gripes  and  Inflamma- 
tion of  the  Bowels  in  Horses....  336 


Tables,  Dining,  Polish  for 437 

Tag  in  Sheep 377 

Tainted  Meat,  to  restore 103 

Tansey,  to  sow 33 

Tar  Beer,  for  Consumption 262 

for  Sheep 387 

Tapioca 247 

Pudding 215 

Tea  Biscuit 178 

Beef. 248 

Bran 253 

Cake 196 

Another 196 

Mutton 253 

Tetter  or  Ring-worm,  cure  for ?08 

The  Canker-worm 88 

Dairy 271 

Rot  in  Sheep 385 

time  required  to  digest  different 

articles  of  food 283 

Thrush,  a cure  for 309 

Thumps  in  Horses 342 

Thyme,  to  sow 33 

Toast,  Milk 173 

Water 253 

To  bake  Beets 156 

fresh  Salmon  whole 123 

To  barbacue  a Shoat — a Southern 

dish 108 

To  bleach  Beeswax 427 

To  boil  a Duck 120 

a Ham 106 

Beets 157 

Butter  Beans 157 

Carrots 157 

fresh  Mackerel 125 

Salmon 122 

Ham 109 

Irish  Potatoes 157 

Mackerel  in  Marinade 125 

Onions 160 

Parsnips 157 

Sturgeon 125 

Turnips 157 

To  broil  Ham 109 

To  calculate  Interest 454 

To  choose  the  best  soil  for  a Garden...  13 

To  clarify  Sugar  for  Preserves 246 

To  clean  Britannia  Ware 4.31 

Flint  Glass  Bottles 430 

Decanters 430 

Knives  and  Forks 435 

Silk  Stockings 423 

Silver  and  Plated  Ware 430 

To  color  Green......  420 

Red 420 

Yellow 422 

To  cook  Artichokes 155 

A.sparagus 155 

Broccoli 159 

Cabbage 159 

Cauliflower 158 


476 


INDEX 


To  cook  Celery 

Codfish 

Green  Peas 

Purple  Egg  Plant  or  Guinea 

Squash 

Spinach 

Vegetable  Oyster  or  Salsify 

Young  Coleworts  and  Sprouts 

To  correct  Damaged  Grain 

To  cure  Bacon  — said  to  be  equal  to 
the  Burlington  method  of  cur- 
ing Hams 

Hams 

so  as  to  preserve  them  from 

Elies 

Ring  Hoof  in  Horses 

Seed  Warts 

Sheep  Skins  with  the  wool  on 


isweuing  oi  me  xui’oai*  in  nogs... 

Swinney 329, 

the  Gapes  in  Chickens 

the  Mange  in  Cattle 

To  destroy  Flies 

Rats 428, 

Roaches 

Vermin  on  Cattle 

on  Hogs 


Worms  in  the  Kidneys  of  Hogs... 

To  drive  Bugs  from  Vines 

To  dry  Cherries 

To  dye  Cotton  Yarn  a deep  Blue 

Crimson 

Red  with  Red  wood 

Pink 

To  extract  a Glass  Stopper 

To  fatten  Fowls  or  Chickens  in  four 

or  five  days 

To  get  a tight  Ring  off  a finger 

To  glaze  a cold  Ham 

To  hash  a Duck 

To  improve  the  quality  of  the  Irish 

Potato 

To  judge  the  Age  of  a Horse  by  his 

teeth 

To  keep  fresh  Meat  in  Summer 

Fruit  fresh  through  the  year 

Milk  sweet 

off  Moths 

Peaches  fresh  through  the  year... 

Plums  fresh  through  the  year 

up  Sash  Windows 

To  kill  Lice  on  Cabbage 

on  Cattle 367, 

on  Cows 

on  Hogs 

on  Horses 

Wasps  or  Yellow  Jackets 

To  make  a beautiful  and  lasting  W'hite- 

wash 

a brilliant  Stucco  Whitewash  for 

buildings,  inside  or  out 

a cheap  Paint  or  Whitewash 

a Mattrass  that  will  not  sink  in 

the  middle 

Calf’s  Head  Soup..., 

Calico  Wash  well 

cold  Soap 

excellent  Bread  without  yeast.... 

Force  Meat  Balls 

good  Coffee  out  of  Bye 


To  make  hard  Soap 416 

Japanese  Cement  or  Rice  Glue....  444 

Mangoes 140 

Pancakes 182 

Paste 434 

Potato  Bread 168 

Purlow 160 

Sausages 110 

soft  Soap 415 

Turnip  Bread 169 

Tomato  Beef 115 

Catsup 148 

Figs 241 

Pie 227 

Sauce 151 

Tomatoes 144 

for  winter  use 162 

spiced 144 

to  pickle 144 

to  preserve 241 

to  preserve  in  a fresh  state 412 

to  sow 56 

Tooth-ache.  Remedy  for 296 

To  pickle  Beans 139-141 

' Beets 141 

Cabbage .139,  140 

Cucumbers 138,  1.39-141 

Gherkins 138-141 

Grapes 142 

Horse-Radish 140 

Nasturtions 141 

Onions 141 

Oysters 1.37 

Peaches 143 

Radish  Pods 141 

Small  Melons 139 

Sour-Krout 139 

Tomatoes 144 

Walnuts 137 

To  plant  Beans 22 

Cucumbers 29 

Gherkins - 32 

Gourds 32 

Okra a..  35 

Potatoes 62 

Pumpkins 56 

Shallots 41 

Squashes 57 

Strawberries 49 

Summer- bean  Squashes 57 

Winter,  or  late  Running  Squash..  58 

To  prepare  Composts 14 

Hot-beds 14 

Manures 14 

To  preserve  Beef  tender  and  sweet 

throughout  the  year 102 

Citron  Watermelon 236 

Fresh  Meat 116 

Green  Corn  for  boiling 411 

sweet 159 

Figs 240 

Peas 411 

Golden  Pippins 2.37 

Grapes 244 

in  a fresh  state 410 

Meat  fresh  for  a few  days 102 

Nails  from  rusting 450 

Plums  in  a fresh  state 410 

Pumpkins  in  a fresh  state 411 

Quinces  whole 241 


155 

124 

156 

158 

155 

161 

159 

61 

99 

98 

101 

355 

297 

458 

389 

330 

397 

368 

429 

429 

430 

368 

389 

28 

61 

416 

417 

421 

421 

422 

434 

397 

434 

106 

121 

66 

326 

116 

410 

275 

426 

410 

410 

436 

28 

368 

366 

366 

366 

455 

444 

445 

446 

428 

134 

425 

416 

166 

112 

461 


INDEX 


477 


To  preserve  Raspberries 

Strawberries  whole 

Tomatoes 

in  a fresh  state 

To  prevent  Crows  from  pulling  up 

Corn  

Dogs  from  sucking  Eggs 

Fleas  infesting  rooms  or  beds 

Horses  being  teased  by  Flies 

molding  in  Books 

in  Ink 

in  Paste 

Leather 

Soot  from  accumulating  in  chim- 
neys   

the  discoloring  of  the  skin  by  a 

bruise 

the  smoking  of  a Lamp 

To  prune  Grape-Vines  to  advantage... 

To  save  Seeds 

To  remove  Fruit  Stains  from  Linen... 

Ink  spots  from  Linen 

Iron  molds  from  Linen 

Medicine  stains  from  Silver 

Panes  of  Glass 

To  restore  tainted  Meat 

To  roast  Venison 

To  sow  Artichokes 

Asparagus 

Balm 

^ Beets 

Borecole 

Broccoli 

Carrots 

Cauliflowers 

Curled  Cress,  or  Pepper  Grass  .... 

Early  Cabbage 

Egg  Plants 

Kail  

Lavender 

Leeks 

Lettuce 

Mustard  

Nasturtions 

, New  England  Spinach 

Parsley  

Parsnips 

Peppers.... 

Radishes 

Rhubarb,  or  Pie  Plant 

Rosemary 

Rue 

Sage 

Salsify,  or  Vegetable  Oyster 

Solid  Celery 

Spinach 

Spring  Turnips 

Summer  Savory 

Tansy  

Tomatoes 

To  stew  a Duck 

To  stop  Blood 

Vomiting 

To  stuff  Ham 

To  sweeten  Fish  that  is  tainted 

Meat  that  is  tainted 

To  take  Ink  out  of  Linen 

Mildew  out  of  Linen 

Spots  out  of  Silk 

Spots  out  of  Linen 


To  take  Wine  out  of  Linen 426 

To  toast  Ham 109 

To  wash  Silk 425 

Transparent  Pudding 215 

Treatment  and  Diseases  of  Cattle 366 

Tripe 231 

Troughs,  Pig 452 

Turkey  Pudding 210 

Turkeys,  method  of  rearing 393,  394 

Turnip  Fly,  Remedy  for  destroying 

the *. 44 

Spring,  to  sow 43 

Turnips,  to  cook 157 

Turtle  Soup 126 


Udders  in  Cows,  Swelled  or  Snarled..  372 

Ulcers,  Salve  for 310 

Wash  for 310 

Useful  Composition 438 


Varnish,  Japan  Copal 443 

Veal  Gravy  Soup 130 

Minced  with  Potatoes 113 

Pie 221 

Sauce 149 

Vegetable  Broth 249 

Oyster  or  Salsify,  to  cook 161 

to  sow 41 

Vegetables 154 

cooking 154 

further  Directions  for 155 

Vegetation  of  Garden  Seed 16 

Venison 118 

Mock 119 

Steaks 118 

to  roast 118 

Vermin.  <0  destroy  in  Cattle 368 

to  destroy  in  Hogs 389 

Veterinary  Receipts 325 

Virginia  Chicken  Pudding 216 

Vinegar 413 

Celery 147 

Cress 147 

Garlic 147 

Green  Mint 147 

Horse-Radish 147 

Onion... 147 

Raspberry 270 

Spiced,  for  pickles  generally 146 

Viper,  cure  for  the  Bite  of  the 287-290 


Wafer  Cakes 199 

Wafers 184 

Waffles 184 

Walnuts,  to  pickle 137 

Wash  and  Salve  for  Ulcers 310 

for  promoting  the  Curling  of  the 

Hair 323 

for  removing  Scurf. 323 

to  clean  Pictures 435 

Washes  for  the  Hair 323 

Washing  Salads 162 

Soda,  for 413 

Washington  Cake 182 

Wasp,  cure  for  the  Sting  of  a 287 

or  Yellow  Jackets,  ito  kill 455 


244 

243 

241 

412 

456 

398 

429 

327 

435 

435 

435 

435 

439 

296 

438 

70 

17 

426 

426 

425 

431 

434 

103 

118 

19 

, 17 

, 33 

21 

23 

, 24 

26 

25 

, 29 

. 26 

32 

. 33 

33 

. 37 

. 33 

. 34 

34 

, 42 

. 38 

. 37 

, 39 

. 40 

. 40 

. 33 

. 33 

. 33 

, 41 

. 28 

. 42 

. 43 

, 43 

. 33 

, 56 

. 120 

, 285 

, 297 

. 109 

. 103 

. 103 

. 426 

. 425 

. 424 

. 424 


478  I 


Water,  Apple 

Chicken 

Lemon-peel 

Toast 

Yellow,  in  Horses 

Watering  Gardens 

Watermelon,  Citron,  to  preserve 

directions  for  the  Cultivation  of... 

Preserving  with  the  pulp 

Weak  or  Inflamed  Eyes,  cure  for 

Stomachs,  Cordial  for 

Weather,  Composition  to  defend  the 

roof  of  a house  from  the 

Weight  of  Cattle,  estimating  the. 

Wen,  cure  for  a 

Wheel  Axles,  Grease  for.. 

Whey,  Wine 

Kennet 

Whip  Syllabub 

White  Cake 

Paint,  a cheap 

Whitewash,  to  make  a beautiful  and 

lasting 

to  make  a cheap 445, 

Whooping  Cough,  cure  for 

Wildfire  in  Sheep 

Wind  Galls 

Windows,  to  keep  up  Sash 

Wine  and  Cider,  mode  of  refining 

Blackberry ^ 


EX. 


Wine,  Cake 195 

Currant 258 

Ginger 259 

Mulled 254 

Orange 257 

Parsnip 259 

to  take  out  of  Linen 426 

Woolen 426 

Whey 253 

Winter,  Brief  Hints  for 391 

or  late  Running  Squashes 58 

Wood  Evil  in  Sheep 380 

Polishing 436 

Woolen,  method  of  cleaning 423 

to  take  Ink  out  of 426 

Wine  out  of ,...  426 

Worms,  cure  for 314 

in  Children,  cure  for 313 

to  destroy  in  the  Kidneys  of 

Hogs 389 

Wounds  in  Trees,  Composition  for 

healing. 89 


Yeast  for  Bread 165 

Yellow  Jackets  or  Wasps,  to  kill 455 

to  dye 422 

Water  in  Horses 363 

Yorkshire  Pudding 209 


Young  Coleworts  and  Sprouts,  to  cook,  159 


N D 

253 

249 

253 

253 

363 

95 

236 

59 

236 

320 

318 

437 

456 

310 

450 

253 

254 

229 

190 

446 

444 

446 

300 

383 

342 

436 

259 

256 


THE  END 


M 


I 


% 


I 


'51 


! 


